Description
Soft peanut butter cookies with a crunchy texture from whole roasted peanuts.
Ingredients
Scale
- 2 2/3 cups all-purpose flour (13 1/3 ounces; 385 g)
- 1 teaspoon (4 g) baking soda
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1 g) kosher salt
- 8 ounces unsalted butter (2 sticks; 225 g), at room temperature
- 1 cup (240 ml) crunchy peanut butter
- 1 cup packed light brown sugar (7 1/2 ounces; 215 g)
- 3/4 cup (5 1/4 ounces; 150 g) granulated sugar, plus 1/2 cup (3 1/2 ounces; 100 g) for rolling
- 2 large eggs
- 1 1/2 cups whole roasted peanuts (5 ounces; 140 g)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt in a bowl.
- Cream butter, peanut butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time.
- Gradually mix in dry ingredients.
- Fold in whole peanuts.
- Scoop dough into balls, roll in extra sugar, and place on baking sheets.
- Flatten slightly with a fork.
- Bake for 10-12 minutes until edges are golden.
- Cool on wire racks before serving.
Notes
- Use room-temperature butter for easier mixing.
- Crunchy peanut butter adds texture, but smooth works too.
- Don't overbake for soft cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: peanut butter cookies, soft cookies, homemade cookies