Bake 350 Degrees
Time 14 minutes
Makes about 2 dozen
Dry Ingredients
2 1/2 c. + 2T. Soft White Flour (330g)
1/2 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
In Mixer
2 Sticks Butter (226g)
1 c. Dark Brown Sugar (200g)
1 c. Sugar (200g)
1 c. Crunchy Peanut Butter (256g)
2 Large Eggs
2 tsp. Vanilla
1. c. Roasted Salted Peanuts (141g) Ground in a food processor to resemble bread crumbs.
Instructions
- Mix dry ingredients in a bowl, set aside
- Cream butter, sugars, until light and fluffy (How to Cream Sugar)
- Add peanut butter and mix well
- Add eggs, one at a time mixing well after each
- Add vanilla and beat until light and fluffy
- On low speed add half the dry ingredients and mix, then add the rest beat until mixed well
- Stir in the processed salted peanuts
- Refrigerate for 15 minutes
- Scoop onto sheet spacing close together and place into the refrigerator for 2 hours
Bake on sil pad spacing about 2 inches apart. If you want a thicker cookie bake without pressing down. Typically peanut butter cookies are pressed with a fork twice at perpendicular angles leaving a crisscross design. Bake 14 minutes, let them cool on the sil pad 3 minutes to finish baking before removing to a cooling rack.