Chunky Peanut Butter Cookies
User Reviews
4.5
Chunky Peanut Butter Cookies
Description
The dough is made by creaming room-temperature butter and crunchy peanut butter, then beating in sugars until light and fluffy. Eggs are added to build structure, followed by dry ingredients including flour, baking soda, baking powder, and salt to leaven and season the dough. Chopped salted peanuts incorporated near the end add crunch and additional peanut flavor.
Forming the dough into balls and rolling them in granulated sugar before baking contributes to a lightly crisp, sweet coating. Baking at 350°F yields cookies that hold their chunky texture and have a balanced mix of softness inside with a tender crust outside.
These cookies serve well as a snack or dessert, offering a distinctive peanut flavor and texture contrast due to the inclusion of both peanut butter and chopped peanuts.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup butter at room temperature, unsalted
- 1 cup peanut butter not natural, crunchy
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 egg
- 1½ cups peanuts chopped, salted
To Finish:
- ½ cup granulated sugar for rolling
Instructions
- 1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper; set aside.
- 2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
- 3. With an electric mixer, beat the butter on medium speed for two minutes, until smooth and creamy. Add the peanut butter and beat for another minute or so until combined and creamy. Add the light brown and granulated sugar and beat for an additional 3 minutes, until light and fluffy, scraping the sides of the bowl as necessary. Add the eggs, one at a time, beating for about a minute after each addition, again scraping the sides of the bowl as necessary. Reduce the speed to low and add the dry ingredients gradually, mixing only until just combined. Mix in the chopped peanuts for about seconds.
- 4. Put the additional ½ cup of granulated sugar in a small bowl. Using a large cookie scoop (or about 3 tablespoons full of dough), scoop out the dough and roll into a ball. Drop the balls of dough into the sugar and roll around to coat, them place on the prepared baking sheets, leaving about 2 inches of space between them. Dip the tines of a fork in the sugar and press the tines against each ball in one direction, and then in a perpendicular directions - the balls of dough should now be flattened rounds with crisscross indentations.
- 5. Bake the cookies for about 10 to 11 minutes, until they are lightly browned and still a little soft. Let the cookies sit on the baking sheet for a minute before transferring them to a cooling rack. (If you are re-using baking sheets, be sure to cool the baking sheets between batches.) Cool to room temperature. The cookies should be stored in an airtight container at room temperature for up to 5 days.
- Note #1: You can use creamy peanut butter, but I love all of the chunks from crunchy!
- Note #2: You can use a no-stir natural peanut butter (such as Jif or Skippy), but not the stir kind that needs to be refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 134mg | 6% |
| Potassium | 145mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 205IU | 4% |
| Calcium | 25mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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