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These over-sized cookies represent Nirvana for peanut butter lovers. Crispy on the outside and chewy on the inside, they are chock-full of chopped peanuts and pure peanut butter flavor. For the perfect texture and sweetness, make sure to use regular creamy peanut butter, not the all-natural or chunky kind – my favorite brand is JIF.  

Makes 36 cookies

Ingredients


  • 2 1/2 cups (325 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 16 tablespoons (227 grams) unsalted butter, softened
  • 1 cup (255 grams) creamy peanut butter (not the all-natural kind), at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 cup (216 grams) firmly packed dark brown sugar
  • 2 large (100 grams) eggs
  • 1 tablespoon vanilla extract
  • 1/2 cup (71 grams) dry-roasted peanuts, chopped

Instructions


  1. In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside.
  1. In an electric mixer, using the paddle attachment or beaters, beat the butter and peanut butter together at medium speed until smooth, about 1 minute. Gradually beat in the granulated and dark brown sugars until well blended, about 2 minutes. Beat in the eggs, one at a time, scraping down the side of the bowl between additions. Beat in the vanilla extract. At low speed, add the dry ingredients and chopped peanuts and mix just until blended. Cover the bowl with plastic wrap and refrigerate the dough for 30 to 45 minutes, until the dough has firmed up slightly.
  1. Preheat the oven to 350° Line two rimmed baking sheets with parchment paper.  Roll 2-tablespoon portions of dough (you can use a #30 scoop for this) into balls and arrange 9 on each sheet, spacing them evenly (refrigerate the remaining dough until you are ready to shape it). Using your palm (wet it first, to prevent sticking), flatten each scoop so that each cookie is a 2-inch disc. Bake the cookies for 17 to 20 minutes, until they are golden around the edges, but still soft in the center. They will firm up as they cool. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.

Recommended equipment:


Gorilla Grip Premium Fruit, Cookie and Ice Cream Spring-Loaded Scoop, 2 TBSP Scooper Size 30

Vollrath Wear-Ever Heavy Duty Sheet Pan – Half Size

Precut Parchment Paper Sheets for Baking, 12 x 16 Inch Fit for Baking Sheet

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Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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