BIG, SUPER-NUTTY PEANUT BUTTER COOKIES
I found this recipe on the Cooks Illustrated website and it is very good! Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.
Provided by Carrlin
Categories Dessert
Time 32m
Yield 36 Cookies
Number Of Ingredients 11
Steps:
- Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
- In bowl of electric mixer or by hand, 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 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to 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. Cookies will keep, refrigerated in an airtight container, up to 7 days.
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Kasajja Willy
[email protected]I followed the recipe exactly, but my cookies turned out dry and crumbly. I'm not sure what went wrong.
Samir Raiszada
[email protected]These cookies are a little too sweet for my taste. I would reduce the amount of sugar next time.
Numan Khan
[email protected]I'm allergic to peanuts, so I made these cookies with almond butter instead. They turned out great! I love that this recipe is so versatile.
Eric Littlewolf
[email protected]These cookies are a great make-ahead snack. I made a batch on Sunday, and they're still fresh and delicious today.
Anyijukire Albert
[email protected]I'm not a big fan of peanut butter, but I actually really liked these cookies. They're not too sweet, and the peanut butter flavor is subtle.
Susan Chinaza
[email protected]These cookies are so addictive! I can't stop eating them. They're the perfect combination of sweet and salty.
Rashford Pro max
[email protected]I love the big, super nutty flavor of these cookies. They're the perfect treat for peanut butter lovers.
Becky Thomas
[email protected]These cookies are a great way to use up leftover peanut butter. I always have a jar of peanut butter in my pantry, so I can make these cookies whenever I want.
Manny Santiago
[email protected]The cookies turned out perfectly! They were golden brown and chewy, with a delicious peanut butter flavor.
Niko Khan
[email protected]These cookies are so easy to make! I was able to whip up a batch in no time. They're perfect for a quick and easy snack.
Hosam Abshra
[email protected]I love that these cookies are made with all natural ingredients. They're a healthier alternative to other peanut butter cookies, and they taste just as good.
Diana Prezioso
[email protected]These peanut butter cookies are the BEST! They're so soft and chewy, with the perfect amount of peanut butter flavor. I've made them several times now, and they're always a hit.