Ingredients Bread + Dough Soft Peanut Butter Cookies with Roasted Peanuts 5.0 (1) 1 Review Extra chunks of whole roasted peanuts make these peanut butter cookies extra pea-nutty and fantastic. Slideshow: More Cookie Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on November 4, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter and Diane Cu Total Time: 1 hrs 30 mins Yield: 30 3-inch cookies Ingredients 2 cups raw peanuts 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher or sea salt 3/4 cup unsalted butter, at room temperature 1 cup packed brown sugar 1 cup sugar 1 cup creamy peanut butter 2 large eggs 1 teaspoon pure vanilla extract Directions 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. Rate it Print