Peanut Butter Cookies
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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
Can you use natural peanut butter, or are commercial brands (Skippy, Jif, etc.) best?
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.
Looking at some of the previous reviews, I used 1 cup of crunchy natural (no sugar/just peanuts) peanut butter and left out the salted peanuts. As some others suggested , baked 3 trays with 17 cookies per tray at 350 F convection which produced delicious, not too sweet, not too salty, perfect peanut butter cookies.
Is it passible to substitute grain free flour?
This is my go-to recipe and I use peanut butter powder instead of the peanuts. Fabulous cookies.