Quite Possibly The Perfect Peanut Butter Cookies!

Name: Quite Possibly The Perfect Peanut Butter Cookies!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Chopped Peanuts, Roasted; 2-1/2 cups Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1 teaspoon Salt; 1 cup Butter, Softened (shortening Makes Cookies Chewier, But Butter Has A Much Richer Flavor. So, I Actually Use 1 Cup Less 1 TBSP Of Butter, Then Top It Off With 1 TBSP Shortening); 1 cup Packed Light Brown Sugar; 1 cup Granulated Sugar; 1 cup Jif Peanut Butter (really, It Is The Best For Baking..and Eating!); 2 whole Large Eggs; 2 teaspoons Vanilla; 1 bag Peanut Butter Chips, 12 Ounce Bag

Servings: persons

1 cup Chopped Peanuts, Roasted
2-1/2 cups Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Salt
1 cup Butter, Softened (shortening Makes Cookies Chewier, But Butter Has A Much Richer Flavor. So, I Actually Use 1 Cup Less 1 TBSP Of Butter, Then Top It Off With 1 TBSP Shortening)
1 cup Packed Light Brown Sugar
1 cup Granulated Sugar
1 cup Jif Peanut Butter (really, It Is The Best For Baking..and Eating!)
2 whole Large Eggs
2 teaspoons Vanilla
1 bag Peanut Butter Chips, 12 Ounce Bag

1
Preheat oven to 350F, position racks in middle of oven.
2
1. Roast peanuts in a pan on the stove until golden brown. The roasting brings out the peanutty flavor! Watch carefully, though, as nuts burn quickly. Remove from heat the moment they turn a golden brown. Set aside.
3
2. Whisk together the flour, baking soda, baking powder and salt. Set aside.
4
3. Cream the butter and sugars together until creamy.
5
4. Beat in the peanut butter until fully incorporated. Add the eggs one at a time, then add the vanilla.
6
5. Gently stir in the dry ingredients, peanut butter chips and peanuts, stirring just until incorporated.
7
6. Roll the dough into 2-inch balls. Place on either greased sheets or use a silpat or parchment paper. Place 2 inches apart. Press down with a fork to make a crisscross pattern.
8
7. Bake until cookies are puffed and slightly brown on the edges, but not on top, about 10 minutes. The cookies will not look fully baked when done. Cool on the sheets until set, about 4 minutes, then transfer to a rack to cool completely.
9
8. Try to stop at one... and fail.

1776

kcal

Calories

112

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup Chopped Peanuts, Roasted, 2-1/2 cups Flour, 1/2 teaspoons Baking Soda, 1/2 teaspoons Baking Powder, and more.

Yes, Quite Possibly The Perfect 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.

That's it — enjoy your meal!