Peanut Butter Cookies
These Peanut Butter Cookies have slightly crisp edges with chewy centers and are full of peanut flavor! Made with a mix of extra crunchy peanut butter and ground peanuts which not only help pack in the peanut flavor but also help create a nice rise.
Be prepared, this recipe makes a lot of cookies, about 50. So if you don’t need that many, or your mixer bowl isn’t large enough, you can half the recipe.
This recipe has a blend of granulated sugar and brown sugar. The granulated sugar helps achieve crisp edges and chewy centers, and the brown sugar helps bring the peanut flavor to life. You can use either dark or light brown sugar for this recipe.
Peanut Butter Cookie Tips
- I store the cookie dough in the refrigerator while each batch bakes. This will help the dough become more easy to work with when rolling into balls.
- Use a small measuring cup, small ice cream scoop or scale to help get the same amount of dough each time.
- If your fork starts to stick when making your crosshatching, set aside about 2 tablespoons flour in a small shallow plate, and dip the fork in the flour to keep the dough from sticking.
Make Ahead and Storage
Raw cookies can be made up to 1 month in advance, and baked in a 300 degree oven for 17 to 22 minutes.
Baked cookies can be stored in the refrigerator for up to 1 month, or stored at room temperature for 1 week. Bring cookies to room temperature before serving.
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- 1 full sized cookie sheet or 2 half sized cookie sheets
- Food processor
- Stand mixer, 5 quart or larger
- 2 cups salted dry roasted peanuts
- 5 cups (25 ounces) all-purpose flour
- 2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 32 tablespoons unsalted butter, softened, about 65 to 67 degrees
- 2 cups (14 ounces) packed light brown sugar
- 2 cups (14 ounces) granulated sugar
- 2 cups extra crunchy peanut butter, such as Skippy
- 4 teaspoon vanilla extract
- 4 large eggs
- Adjust an oven rack to the center position and heat oven to 350 degrees. If you’re using 2 half sized cookie sheets, place on rack on the upper-middle and the lower-middle positions. Line baking sheet with parchment paper and set aside. In a food processor, pulse peanuts to fine crumbs, about 14 pulses. In a large bowl, whisk together the flour, salt, baking powder and baking soda until combined and set aside.
- In a stand mixer with the paddle attachment attached, beat the butter, brown sugar, and granulated sugar together on medium speed until fluffy and pale in color, about 3 minutes. Add peanut butter and beat until combined, about 30 seconds. Add vanilla and the eggs one at a time and beat until combined, about 30 seconds scraping down the bowl as needed. Reduce the speed to low and add the flour mixture a little at a time and beat until combined, about 30 seconds. Add in
the ground peanuts and mix until combined. Give the dough a final stir by hand to ensure all the ingredients are blended, and no flour remains.
- Grab 3 tablespoons of dough and roll into a ball. Place balls 2 inches apart on the prepared cookie sheet(s). Using the tines of a fork, create a crosshatch pattern in each cookie dough ball. If your fork sticks to the cookie dough, dip the fork in a bit of flour.
- Bake cookies until the edges are golden and the centers are puffy, about 10 to 12 minutes, rotating pan(s)(and switching pans if using half sized cookie sheets)halfway through baking. Let cookie cool on the cookie sheet for 10 minutes before removing to cool on wire racks completely.
Raw cookies can be frozen for up to 1 month and baked in a 300 degree oven for 17 to 22 minutes.
Baked cookies can be stored in the refrigerator for up to 1 month or stored at room temperature for 1 week. Serve cookies at room temperature.
Nutrition Information:Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 34mgSodium: 186mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 5g
*Nutrition information is an estimate and will vary.*