Peanut Butter Cookies
Directions
- 1Adjust oven rack to low center position and heat oven to 350 degrees
- 2Sift flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- 3Pulse peanuts in a food processor until they resemble bread crumbs. Set aside.
- 4Beat butter until creamy, then add sugars and beat until fluffy (about 3 minutes). Beat in peanut butter, eggs, and vanilla.
- 5Gently stir in dry ingredients and then ground peanuts until just incorporated.
- 6Line a baking sheet with parchment paper, drop spoonfuls of dough onto it (about two inches apart), and use a water-dipped fork to make a crisscross pattern on each cookie.
- 7Bake for 11-12 minutes until puffed and slightly brown at the edges. Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough
Ingredients
- 2.5 cups unbleached all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup roasted salted peanuts
- 0.5 pound salted butter
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 cup extra-crunchy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
Equipment
ovenmedium bowlfood processorelectric mixerbaking sheetparchment paperforkwire rack
Tips
- Use extra crunchy peanut butter for a super crunchy cookie
- To make the cookies super crunchy, bake them twice: first for 10 minutes, let them cool completely, then bake for a few more minutes until edges are brown
- Cookies will keep, refrigerated in an airtight container, up to 7 days
- You can freeze half of the cookie dough for later use
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