Peanut Butter Cookies
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups unbleached all-purpose flour
- ½teaspoon baking soda
- ½teaspoon baking powder
- ½teaspoon salt
- 1cup roasted salted peanuts
- ½pound (2 sticks) salted butter
- 1cup packed dark brown sugar
- 1cup granulated sugar
- 1cup extra-crunchy peanut butter
- 2large eggs
- 2teaspoons vanilla extract
Nutritional analysis per serving (48 servings)
145 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 3 grams protein; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
- Step 2
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
- Step 3
Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
- Step 4
Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
- Cookies will keep, refrigerated in an airtight container, up to 7 days.
Private Notes
Comments
P.S. Rather than making dozens of cookies at one time,I put about half of the cookie dough into a freezer zip lock bag and freeze for one of those days where you want cookies without all of the work,thaw in the refrigerator and proceed with the recipe for baking. Works for many cookie dough recipes. I date and put time needed to bake along with oven temp on the outside of each. Often a lifesaver for a quick dessert or gift.
I make cookies very much like these, but the trick for supercrunchiness is to bake them twice, first for about 10 minutes, then you let them cool completely and finally bake them for another few minutes until the edges begin to brown. Then, as directed in the recipe, let them cool on a wire rack.
Can you use natural peanut butter, or are commercial brands (Skippy, Jif, etc.) best?
I never seem to have whole peanuts on hand. I baked these without the added peanuts twice and we love them. The best recipe for pb cookies ever.
If you are a peanut butter cookie fan, then these are for you! Easy to make, really good intense peanut butter taste, great crunch from extra-crunchy peanut butter as well as ground up peanuts. Some say they are too sweet. I found them to be perfect as they are. Yes, I did up the peanut butter by 1/2 cup as a few others mentioned. Cookies are easy to roll into balls due to amount of butter as well as Jif extra-crunchy peanut butter. Make these in batches rather than all at once.
Delicious. I used about 1/2 cup more PB and about 1/4 less white sugar. They are a little too crumbly but still very good. Husband gave 2 thumbs up!