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!
Ingredients
2 1/2cupsunbleached all-purpose flour
1/2teaspoonbaking soda
1/2teaspoonbaking powder
1/2teaspoonsalt
1/2poundbutter, 2 sticks, softened
1cuppacked dark brown sugar
1cupgranulated sugar
1cupextra-crunchy peanut butter
2large eggs, room temperature
2teaspoonsvanilla extract
1cuproasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses
Instructions
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.