Active Time
N/A
Total Time
1 HR 30 MIN
Yield
Serves : Makes about thirty 3-inch cookies
© Todd Porter and Diane Cu

How to Make It

Step 1    

Preheat the oven to 375°F.

Step 2    

Spread the raw peanuts on a baking sheet pan. Roast for 8 minutes or until light golden. After they have cooled enough to handle, roughly chop the peanuts. Set aside.

Step 3    

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4    

In a mixer, cream together the butter, brown sugar, and sugar until light and fluffy, about 2 minutes. Beat in the peanut butter until combined. Beat in the eggs and vanilla.

Step 5    

Stir in the flour mixture until just combined. Stir in the chopped peanuts. Cover and chill the dough for at least 1 hour.

Step 6    

If the oven has been turned off, preheat the oven to 375°F. Line a couple sheet pans with parchment paper.

Step 7    

Form the dough into 1 1/2-inch balls using a 1-ounce cookie scoop and place on the lined sheet pan 2-inches apart.

Step 8    

Bake for 11-14 minutes or until the cookies are just set on the edges and lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.

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