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Peanut Butter Cookies
The photo you see above of my newest rendition of peanut butter cookies might look typical, but the flavor of these cookies is…PEANUTTY. And the edges are a little crisp, the centers quite soft. I love this type of cookie and it is near the top of my favorites list
Peanutty Peanut Butter Cookies
Yield:16-20 largish cookies
Ingredients
- 1 ¼ cups unbleached all-purpose flour (180 grams)
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup roasted salted peanuts (60 grams)
- 1 stick salted butter
- ½ cup packed dark brown sugar (little less)-95 grams
- ⅓ cup granulated sugar (65 grams)
- ½ cup extra-crunchy peanut butter
- 1 large egg
- 1 teaspoons vanilla extract
- Small amount of coarsely ground salt to top
Instructions
Adjust the oven rack to a low center position and preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper.
In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside. Place peanuts in a nutribullet with a smidge of sugar, and pulse until it is the texture of bread crumbs. Set aside.
In the bowl of an electric mixer, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then add in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently add dry ingredients into the peanut butter mixture. Quickly mix in ground peanuts just until incorporated.
Line a baking sheet with parchment paper. Drop dough onto the sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the curved back of the fork into the dough, repeating to make a crisscross. I ground coarse salt on top of the cookie.
Bake until cookies are puffed and slightly brown along edges, but not brown on top, 11 to 12 minutes. They will not look completely baked. Cool cookies on the cookie sheet until set, about 3 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.
Cookies will keep, refrigerated in an airtight container, for up to 7 days. Or freeze the dough balls, defrost to room temp. Mine took 13-14 minutes to bake when they were pre-frozen in balls. Double the recipe if you feel like a larger batchl
Adapted from a 2009 NYT Times recipe!
