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Extra chunks of whole roasted peanuts make these peanut butter cookies extra pea-nutty and fantastic. Slideshow:  More Cookie Recipes 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
August 2014

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Credit: © Todd Porter and Diane Cu

Recipe Summary

total:
1 hr 30 mins
Yield:
Makes about thirty 3-inch cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°F.

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  • 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.

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

  • 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.

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

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

  • 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.

  • 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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