Peanut Butter Cookies
These big peanut butter cookies have a double dose of peanut flavor by using both extra-crunchy peanut butter and ground dry-roasted peanuts.
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup salted butter, softened but still firm
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs
- Adjust oven rack to low-center position. Heat oven to 350°F (175°C). Line large cookie sheet with parchment paper.
- Stir together flour, baking soda, baking powder, and salt together in medium bowl. Set aside.
- With an electric mixer beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
- Working with 2 generous tablespoons, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving 2 1/2-inches between each ball. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design.
Makes 3 dozen cookies.