Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

August 2014


Credit: © Todd Porter and Diane Cu

Recipe Summary

1 hr 30 mins
Makes about thirty 3-inch cookies


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375°F.

  • 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.