Peanut Butter Cookies - Recipes at Penzeys Spices

By Cookie67

Ingredients

• 2 1/2 Cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 lb. butter (2 sticks), softened (if using unsalted butter, increase salt to 1 tsp.)
• 1 Cup brown sugar, packed
• 1 Cup sugar
• 1 Cup crunchy peanut butter (Jan uses extra crunchy)
• 2 large eggs
• 2 tsp. PURE VANILLA EXTRACT
• 1 Cup roasted, salted peanuts, coarsely ground in a food processor or blender or crushed with a rolling pin to resemble bread crumbs
• 11/2 Cups semi-sweet chocolate chips, optional

Details

Servings 1
Adapted from penzeys.com

Preparation

Step 1

1 Cup roasted, salted peanuts, coarsely ground in a food processor or blender or crushed with a rolling pin to resemble bread crumbs

Preheat oven to 350°. Line large cookie sheets with parchment paper or grease well. In a medium bowl, sift together the flour, baking soda, baking powder and salt. In a large bowl, beat the butter until creamy. Add the sugars and beat until fluffy, about 3 minutes. Beat in the peanut butter and mix well. Add the eggs, one at a time, beating well after each addition. Add the VANILLA and mix. Gradually beat in the dry ingredients until well blended. Fold in the ground peanuts and chocolate chips (if using) and stir just until incorporated. Use about 2 TB. of dough for each cookie. Roll the dough into large balls. Place on the cookie sheets, leaving about 21/2 inches between each ball. Press each ball twice with a fork to flatten and give a nice pattern. Dip in cold water between cookies. Bake at 350° until the cookies are puffed and slightly brown around the edges but not on top, about 10-12 minutes. The cookies will not really look fully baked. Cool on the cookie sheets for about 5 minutes before moving.