Big, Super-Nutty Peanut Butter Cookies Recipe

Name: Big, Super-Nutty Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups unbleached all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon table salt; 1/2 lb butter, salted (2 sticks); 1 cup packed dark brown sugar; 1 cup granulated sugar; 1 cup extra-crunchy peanut butter, preferably Jif; 2 large eggs; 2 teaspoons vanilla extract; 1 cup dry roasted salted peanut, ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

Servings: persons

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 lb butter, salted (2 sticks)
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter, preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup dry roasted salted peanut, ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

1
Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
2
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
3
Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

1854

kcal

Calories

111

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups unbleached all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon table salt, and more.

Yes, Big, Super-Nutty Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Big, Super-Nutty Peanut Butter Cookies

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