These soft and chewy peanut butter cookies are exploding with peanuts and packed with flavor. This classic cookie is one of my long time favorites. The amazing salty and sweet combination makes them irresistible! Peanut butter cookies have been around a very long time, since 1916 in fact. The first recipe that gave instructions to make fork marks in the dough appeared in a 1936 Pillsbury cookbook. There is no explanation why to make the marks, however, since the dough is so dense without being pressed, it would not cook evenly. This recipe makes three dozen big, chewy and super nutty cookies to share with your friends and family. Why not whip up this classic dessert tonight? I know they will become a favorite at your house! 🙂
Like your peanut butter cookies with chocolate chips? Check out my recipe for Peanut Butter Sandwich Cookies!
Peanut Butter Cookies
- 2 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 pound butter (2 sticks), softened
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 cup extra-crunchy peanut butter
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
- In a medium bowl, sift together flour, baking soda, baking powder, and salt.
- In bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes, 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.
- Roll two tablespoons of dough into a ball and place it on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart. Dip a dinner fork in cold water and make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely.
Source: The New Best Recipe