Peanut Butter Cookies
User Reviews
5
Peanut Butter Cookies
Description
This recipe produces peanut butter cookies by creaming together creamy peanut butter, butter, dark brown sugar, and granulated sugar before incorporating eggs, vanilla, flour, baking soda, peanut butter chips, and roasted peanuts. After refrigerating the dough for two hours, it is shaped into balls, flattened with a fork dipped in sugar to create a crisscross pattern, and sprinkled with crushed peanuts and a light dusting of Maldon salt for texture and flavor balance.
Baked at 375°F for 8–10 minutes until golden on the bottom, these cookies have a tender yet slightly crisp edge with a rich peanut buttery taste. The Maldon salt garnishing helps highlight the sweetness and enhances the overall flavor complexity. The recipe advises using smooth peanut butter that is not natural to achieve the correct texture.
Variations can include substituting half of the peanut butter chips with chocolate chips for added chocolate flavor. These cookies provide a dense, nutty treat suitable for snack time or dessert.
Ingredients
- 1 cup peanut butter not natural, creamy
- ¾ cup butter room temp, unsalted
- 1 cup dark brown sugar packed
- ¾ cup granulated sugar
- ½ teaspoon kosher salt
- 2 egg large
- 1 tablespoon vanilla extract
- 2¾ cup all-purpose flour
- 1¼ teaspoon baking soda
- ¾ cup peanut butter chips
- 1½ cup peanuts lightly crushed and divided, honey roasted
- 2 tablespoons granulated sugar
- maldon salt to garnish
Instructions
- Whisk the flour and baking soda together in a small bowl.
- Beat the peanut butter, butter, the sugars and salt in the bowl of an electric mixer, on medium-high speed until light and fluffy, about 6 minutes. Lower the speed and add the eggs one at a time followed by the vanilla.
- Slowly add the flour to the peanut butter mixture mixing until just combined. With the machine on low add in the peanut butter chips and ¾ cup of the peanuts.
- Refrigerate dough for 2 hours.
- Preheat oven to 375. Line a baking sheet with parchment. Scoop the dough with a heaping tablespoon and roll into a ball, about 1.25 ounces. Place on the baking sheet about 3 inches apart. Dip a fork in sugar and make a crisscross pattern on the cookie while flattening it.
- Sprinkle with crushed peanuts, give it a tap with your hand and a sprinkle of Maldon salt. Bake cookies in the preheated oven for 8-10 minutes or until the bottoms are golden brown. Let cool on the baking sheet for 5 minutes and then transfer to a rack to cool completely.
Notes
- Use creamy peanut butter that is not natural for this recipe to ensure proper texture and consistency.
- For a chocolate twist, replace half the peanut butter chips with chocolate chips in the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40Cookies
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 120mg | 5% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 118IU | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
