This site is getting to that age where it becomes necessary for me to check the archives to see if I have done a certain recipe before or not. This seems like a simple task until one realizes that my categorization index can best be described as unfortunate and the discipline needed to maintain the unfortunate categories is scatter shot.
All of this is my way of saying that I don’t believe that I’ve posted a recipe for peanut butter cookies on Accidental Hedonist before, but I wouldn’t be surprised if I am wrong.
Which seems quite odd for me, because out of all of the cookies out there, classic or otherwise, peanut butter cookies are one of my favorite. Even more so than the far more famous Toll House Chocolate Chip Cookie. (I steadfastly refuse to call it Nestle’s Toll House, as all they did was buy the recipe, rather than come up with it). There is nothing better than a well-made peanut butter cookie.
And I like peanuts in mine. I’m not sure who decided that peanut butter cookies should be made with creamy peanut butter, but they missed the point. So, to make up for others lack of judgement, not only have I used crunchy peanut butter here, I’ve added another 1/3 cup of peanuts to top it off.
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter, crunchy
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup roasted peanuts, shelled and chopped
- 1 egg, room temperature
- 1/2 teaspoon vanilla
- 1 1/4 cup AP Flour, sifted
In a mixing bowl, beat together the butter and peanut butter, until both are thoroughly combined. Then add the granulated sugar, brown sugar, baking soda and baking powder. Mix until well combined, scraping down the sides of the bowl from time to time. Add the peanuts, also mixing them in well.
Add the egg and vanilla until combined. Then add the flour, a bit at a time. Once thoroughly incorporated, cover with plastic wrap and place in the refrigerator to chill for at least one hour.
Pre-heat the over to 375 degrees F.
Shape the dough into 1-inch. Place on an ungreased cookie sheet, two inches away from any other cookie dough. Flatten with a crisscross pattern with the tines of a dinner fork.
Bake in the oven between 7 to 9 minutes. Then transfer to a wire rack to cool.
Makes 3 dozen, give or take