Ingredients
Scale
- 1 cup of softened Unsalted Butter
- 1 cup of Brown Sugar
- 1 cup of Sugar (plus 2 Tablespoons for the top of the cookies)
- 1 cup of Peanut Butter (creamy or crunchy)
- 2 large Eggs
- 2 teaspoons of Vanilla
- 2 1/2 cups of Flour
- 1/2 teaspoon of Baking Soda
- 3/4 teaspoon of Baking Powder
- 1/4 teaspoon of Salt (optional if using salted butter)
- 1 cup of Roasted Salted Peanuts (ground or finely chopped to resemble breadcrumbs)
Instructions
- In a big mixing bowl, cream together the butter, brown sugar, and sugar for a whopping 4 minutes. Keep going until it’s light and fluffy, scraping the sides of the bowl often.
- Add the eggs and vanilla, beat for another joyful minute. Then, fold in the peanut butter.
- Stir in the flour, baking soda, baking powder, and salt. Don’t forget to fold in those finely ground or chopped roasted salted peanuts.
- Let the dough chill for at least 1 hour or, even better, overnight. Once chilled, preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
- Roll the dough into 2-inch balls. Take the remaining sugar and put it in a small bowl. Roll the cookie dough balls in sugar to coat them. Place them on the cookie sheet and press each ball twice with a fork to create a crisscross design.
- Bake for 10-13 minutes or until the edges turn a lovely light golden color. Remember, don’t overbake! These cookies are meant to be soft and chewy. Let them rest for at least 5 minutes before moving them to a cooling rack.
Notes
And here’s a helpful tip: You can use a mini food processor or a regular food processor to grind the peanuts. If you prefer, a good ol’ knife works too—just finely chop them into small pieces. Happy baking!