Crunchy Peanut Butter Cookies
User Reviews
5
6 reviews
Excellent
Crunchy Peanut Butter Cookies
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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
- 1 1 all-purpose flour /2 cups plus 2 tablespoons, (207 grams
- 1 teaspoon baking soda
- 1 baking powder /4 teaspoon
- 1 salt /4 teaspoon
- 1 1 unsalted butter at cool room temperature, /2 sticks (170 grams
- 1 granulated sugar /2 cup (100 grams
- 1 light brown sugar /2 cup (100 grams
- 3/4 (201 grams) peanut butter Simple Truth brand, creamy
- 1 egg large
- 1 vanilla extract /2 teaspoon
- 1/2 cup (70 grams) roughly chopped peanuts Planters brand, dry roasted
For rolling:
- 1 granulated sugar /3 cup
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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