Crunchy Peanut Butter Cookies

Name: Crunchy Peanut Butter Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30 cookies
Ingredients: 1 1 ⁄2 cups plus 2 tablespoons (207 grams) all-purpose flour; 1 teaspoon baking soda; 1 ⁄4 teaspoon baking powder; 1 ⁄4 teaspoon salt; 1 1 ⁄2 sticks (170 grams) unsalted butter, at cool room temperature; 1 ⁄2 cup (100 grams) granulated sugar; 1 ⁄2 cup (100 grams) light brown sugar; 3/4 (201 grams) Simple Truth Creamy Peanut Butter; 1 large egg; 1 ⁄2 teaspoon vanilla extract; 1/2 cup (70 grams) roughly chopped Planters Dry Roasted Peanuts; 1 ⁄3 cup granulated sugar

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
30 cookies
Course
Dessert
Cuisine
American

Crunchy Peanut Butter Cookies

Joshua Davis

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Classic Crunchy Peanut Butter Cookies are slightly soft in the center but loaded with roasted peanuts. They’re a must for anyone’s cookie repertoire and are perfectly easy and transportable for summer entertaining.

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Ingredients

Servings

1 1 ⁄2 cups plus 2 tablespoons (207 grams) all-purpose flour
1 teaspoon baking soda
1 ⁄4 teaspoon baking powder
1 ⁄4 teaspoon salt
1 1 ⁄2 sticks (170 grams) unsalted butter, at cool room temperature
1 ⁄2 cup (100 grams) granulated sugar
1 ⁄2 cup (100 grams) light brown sugar
3/4 (201 grams) Simple Truth Creamy Peanut Butter
1 large egg
1 ⁄2 teaspoon vanilla extract
1/2 cup (70 grams) roughly chopped Planters Dry Roasted Peanuts

For rolling:

1 ⁄3 cup granulated sugar

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Instructions

Preheat the oven to 375°F. Line large baking sheets with parchment paper.
In a medium bowl, combine the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium- high speed until smooth and well combined, 1 to 2 minutes. Beat in the peanut butter until combined. Beat in the egg and vanilla. On low speed, gradually add the flour mixture, beating until combined. Stir in the peanuts.
Using a medium, spring-loaded cookie scoop, form the dough into 1 1⁄2 tablespoon rounds and roll in the granulated sugar before placing on the prepared baking sheets, spacing about 2 inches apart. Press the back of a fork into each ball of dough twice to create a crisscross pattern while slightly flattening the dough.
Bake for 10 to 12 minutes or until the edges are slightly browned. Let cool on baking sheets for 10 minutes before removing the cookies to wire racks to cool completely.