Chunky, Chewy Peanut Butter Cookies
If you’ve been reading Yawzu for any significant length of time, then you know that we are just a tiny bit obsessed with peanut butter. As a result, you’d think that by now we'd have a killer go-to peanut butter cookie recipe. Not true. For the longest time, we relied upon our mom’s peanut butter cookie recipe (that we're pretty sure came from the jar of peanut butter decades ago), which is good, but we've been craving a big, bakery style, chewy peanut butter cookie.
For as much as we love the recipes from America’s Test Kitchen, it’s a little crazy that we had yet to try one of their peanut butter cookie recipes. That was our first stop in our search for a killer recipe and we were thrilled with the outcome.
These are hands-down a standby peanut butter cookies we've had to date. They are just big enough to feel substantial, but not so large that you’d feel guilty eating more than one, which we love. These cookies will look underdone when they come out of the oven, but when left to cool, they set up evenly. They are slightly thick, chewy and have just a little bit of crunch from using chunky peanut butter and some ground up peanuts.
The movers that we used last week were fantastic; on moving day, we set out a batch of these cookies, individually wrapped. They were devoured and raved about for hours. We wish we would have made more; we would have sent them all home with extras!
The good news is that all of our belongings survived the move without so much as a scratch, and we have found the epic peanut butter cookie recipe that we've been waiting for!
One year ago: Queso Fundido
Four years ago: Margarita Cupcakes
Five years ago: From-scratch Taco Seasoning Mix
Six years ago: Coffee and Espresso Cheesecake
Chunky, Chewy Peanut Butter Cookies
Yield: 36 cookies A standby peanut butter cookie recipe - it's chewy, chunky and peanut buttery!- 1 cup (146 g) roasted salted peanuts
- 2½ cups (312.5 g) unbleached all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) table salt
- 1 cup (227 g) salted butter
- 1 cup (258 g) crisp peanut butter, not natural
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- Adjust oven racks to lower-middle and upper-middle position; preheat oven to 350 degrees F.
- Place the peanuts in a food processor or blender and pulse until the consistency of bread crumbs, about 14 pulses.
- Sift the flour, baking soda, baking powder and salt in a medium bowl.
- In the bowl of an electric mixer on medium speed, beat the butter and peanut butter until creamy, about 2 minutes. Add the sugars and beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and add the dry ingredients gradually until combined without over mixing. Add the ground peanuts and stir gently with a rubber spatula until just incorporated.
- Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with the back of a fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but still pale on top, 10 to 12 minutes (they will not look fully baked), rotating the sheets halfway through baking. Cool cookies on cookie sheet until set, about 4 minutes, then transfer to a wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.
Notes
Nutritional values are based on one cookie
- Yield: 36 cookies
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
Ingredients
- 1 cup ( 146 g ) roasted salted peanuts
- 2½ cups ( 312.5 g ) unbleached all-purpose flour
- ½ teaspoon ( 0.5 teaspoon ) baking soda
- ½ teaspoon ( 0.5 teaspoon ) baking powder
- ½ teaspoon ( 0.5 teaspoon ) table salt
- 1 cup ( 227 g ) salted butter
- 1 cup ( 258 g ) crisp peanut butter, not natural
- 1 cup ( 200 g ) granulated sugar
- 1 cup ( 220 g ) dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
Method
- Adjust oven racks to lower-middle and upper-middle position; preheat oven to 350 degrees F.
- Place the peanuts in a food processor or blender and pulse until the consistency of bread crumbs, about 14 pulses.
- Sift the flour, baking soda, baking powder and salt in a medium bowl.
- In the bowl of an electric mixer on medium speed, beat the butter and peanut butter until creamy, about 2 minutes. Add the sugars and beat until fluffy, about 3 minutes, stopping to scrape down bowl as necessary. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and add the dry ingredients gradually until combined without over mixing. Add the ground peanuts and stir gently with a rubber spatula until just incorporated.
- Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with the back of a fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but still pale on top, 10 to 12 minutes (they will not look fully baked), rotating the sheets halfway through baking. Cool cookies on cookie sheet until set, about 4 minutes, then transfer to a wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.
