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Peanut Butter Cookies

35m
Serves 48
https://cooking.nytimes.com/recipes/1012666-peanut-butter-cookies

Directions

  1. 1Adjust oven rack to low center position and heat oven to 350 degrees
  2. 2Sift flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  3. 3Pulse peanuts in a food processor until they resemble bread crumbs. Set aside.
  4. 4Beat butter until creamy, then add sugars and beat until fluffy (about 3 minutes). Beat in peanut butter, eggs, and vanilla.
  5. 5Gently stir in dry ingredients and then ground peanuts until just incorporated.
  6. 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.
  7. 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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