Ingredients
- 1 cup dry roasted salted peanut
- 2 cups all-purpose flour
- 12 teaspoon baking powder
- 14 teaspoon salt
- 34 cup unsalted butter
- softened (1 1/2 sticks)
- 1 12 cups packed light brown sugar
- 12 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
Instructions
- Place peanuts in a food processor and finely chop.
- Combine flour, baking powder and salt in a medium-size bowl.
- Combine butter and both sugars in a large bowl; beat on medium-high speed with an electric mixer until fluffy, about 2-3 minutes.
- Add eggs and vanilla and beat until smooth.
- Add peanut butter and beat until smooth.
- Stir in flour mixture just until incorporated.
- Stir in the chopped peanuts.
- Divide the dough into 2 equal portions.
- Turn one portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 12x2-inches.
- Wrap dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
- Repeat with the remaining dough.
- (Dough logs may be wrapped tightly in plastic and frozen for up to 1 month.
- Slice and bake directly from the freezer).
- Heat oven to 350.
- Slice the dough so it doesn't become flattened as you cut.
- Place cookies on ungreased baking sheets at least 2-inches apart.
- Pinch together opposite sides of each slice at the middle to create a peanut shape, reshaping as necessary.
- Bake at 350 until lightly colored, 13-15 minutes (a minute or 2 longer for frozen dough).
- Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.
- Keep at room temperature in an airtight container for 2-3 days.
- Drizzle (opt): If desired, melt 1 cup peanut butter chips with 1/2 teaspoon vegetable shortening in microwave for 1 minute.
- Stir until smooth, then transfer to a resealable plastic bag.
- Snip off a small corner; drizzle over cookies.
- Let dry at room temperature for at least 30 minutes before stacking
- cookies.
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