Bake these classic Peanut Butter Cookies and then take them to the next level by smearing them with more PB and dunking them in chocolate! Peanut butter lovers, be aware: These little treats will make you want more.
Peanut Butter Cookie
We all love a good peanut butter cookie recipe and this one won’t let you down. This recipe is being made from scratch. If you take the time and use granulated sugar, brown sugar, flour, and dry roasted peanuts you won’t be disappointed. There’s a time and place for every recipe.
Why crumble up perfectly good cookies? You must eat the cookies. They were baked to be eaten and enjoyed! Well, have no fear. We are going to only take 10 or so away from the 3 dozen cookies baked to make a pie crust. It’ll be good – I promise.
In the meantime, to make up for the loss of cookies, I’ve made these extra-extra special for you!
See? Doesn’t that just look wonderful?
I thought you would like that! Now, enjoy your cookies and milk. I know that I did!
Double Peanut Butter Cookies! Oh Yeah!
FOr this recipe to turn out perfect, use commercially processed peanut butter, rather than all-natural peanut butter. The natural oils cause the cookies to become sandy. You can use chunky peanut butter and add the peanut chunks to the batter for a totally peanutty flavor!
Make them in the Airfryer
If you want to go quick, you can try out these air fryer peanut butter cookies. They bake in just a few minutes!
- 1 cup dry roasted salted peanuts
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter
- 1 cup light brown sugar (7 oz)
- 1 cup sugar (7 oz)
- 1 cup peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- Preheat the oven to 350℉.
- Chop the peanuts by hand or in a food processor until they are crumbled into little chunks.
- Stir together the flour, baking soda, baking powder, and salt. Set aside.
- Beat the butter in a mixer until light and smooth. Add in the white and brown sugars and blend for 3 minutes until smooth. Add in the peanut butter and blend until fully incorporated. Add in the eggs and vanilla and then add in the flour mixture and finally the peanut crumbles.
- Use a cookie scoop to measure out two tablespoon-sized dough balls and place them on a cookie sheet lined with parchment or a silicone mat. Using a fork, make the crisscross pattern and bake for 10 – 12 minutes. The edges should start to turn brown, but remove them from the oven before the tops turn.
- Let the cookies rest on the cookie sheet for 5 minutes before transferring them to the cooling rack.
- Once the cookies are cool, you can spread on some peanut butter and then dip them into chocolate for an extra special treat! I highly recommend it.
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