That’s a big claim, but it’s true — these cookies are amazing. You need them in your life.
Also it’s National Peanut Butter Day, and the peanut butter people would be totally fired up if you chose to celebrate with them.
When it comes to food, there’s always something to celebrate.
SUPER-NUTTY PEANUT BUTTER COOKIES
Makes Approximately 3 Dozen
2 ½ c. flour
½ t. baking soda
½ t. baking powder
½ t. salt
2 sticks butter, salted
1 c. brown sugar
1 c. granulated sugar
1 c. extra-crunchy peanut butter
2 large eggs
2 t. vanilla extract
1 c. roasted, salted peanuts, ground in the food processor to resemble coarse crumbs
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
Place flour, baking soda, baking powder, and salt in a medium bowl and whisk to blend.
In the bowl of an electric mixer (or by hand), beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with an electric mixer, 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.
Working with two tablespoons of dough at a time, roll into large balls, placing them two inches apart on the cookie sheets. Press each dough ball with the back of a dinner fork to create crosshatch marks. Bake until cookies are puffed and slightly brown along edges, but not on top, 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes. Transfer to a wire rack to cool.
Small note: I usually divide the dough and freeze half. The dough freezes just fine and I’ve never been sad to open up the freezer and see peanut butter cookie dough sitting there. Besides, having too many extra cookies hanging around the kitchen is not good for anyone who’s looking ahead to spring break.Featured, Fresh, Frugal, Fabulous, News | January 24th, 2012