Chunky Peanut Butter Cookies
Thanks to tropical storm Lee, it has been quite soggy here in Pittsburgh since Saturday. Grey skies, a constant rain with some downpours splattered in, much cooler temperatures, and overall pretty dreary has been the norm for the last few days. For the most part, we revel in weather like that – sometimes there is nothing better than a chilly, grey day to wash away any guilt you might feel for throwing on your comfiest clothes, curling up on the couch under a cozy blanket and watching some favorite movies, catching up on the DVR or reading a favorite book. Another fabulous rainy day activity – baking, of course! We got myself back into the kitchen after the long holiday weekend with one thing on our mind: cookies. Quite specifically, an amped-up peanut butter cookie with chunks of peanuts in every bite. These are now officially a reliable rainy day snack.
We have had a favorite peanut butter cookie recipe since we were a kid and baking holiday cookies with our mom. They are totally fabulous peanut butter cookies, which will always be a staple for holiday cookie trays. However, a few weeks ago we went to pick up our mom’s CSA bounty at a local farm, and they were selling a bunch of different from-scratch cookies. They had ginormous peanut butter cookies that we totally couldn’t resist. We bought one and started munching on it on our way home – it was a little crisper than we like our peanut butter cookies, but we loved that there were tons of peanuts mixed in.
Those beauties were our inspiration for these cookies – a great recipe from Dorie Greenspan that we kept pretty much the same, but we made them much larger. You know our motto when it comes to cookies – go big or go home! These go evenly along with the Thick & Chewy Chocolate Chip Cookies and Chewy Oatmeal-Raisin Cookies – all nice, big cookies that are soft and chewy, with tons of flavor!
One year ago: Banana-Nut Oat Bran Muffins
Two years ago: Coffeecake Muffins
Four years ago: Chocolate Rum Cheesecake
Chunky Peanut Butter Cookies
Yield: 30 cookies These peanut butter cookies are straightforward to mix and reliable for snacking- 2½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 1 cup (227 g) unsalted butter, at room temperature
- 1 cup (258 g) crisp peanut butter, not natural
- 1 cup (220 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 eggs
- 1½ cups (219 g) chopped salted peanuts
To Finish:
- ½ cup (100 g) granulated sugar, for rolling
- 1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper; set aside.
- 2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
- 3. With an electric mixer, beat the butter on medium speed for two minutes, until smooth and creamy. Add the peanut butter and beat for another minute or so until combined and creamy. Add the light brown and granulated sugar and beat for an additional 3 minutes, until light and fluffy, scraping the sides of the bowl as necessary. Add the eggs, one at a time, beating for about a minute after each addition, again scraping the sides of the bowl as necessary. Reduce the speed to low and add the dry ingredients gradually, mixing only until just combined. Mix in the chopped peanuts for about seconds.
- 4. Put the additional ½ cup of granulated sugar in a small bowl. Using a large cookie scoop (or about 3 tablespoons full of dough), scoop out the dough and roll into a ball. Drop the balls of dough into the sugar and roll around to coat, them place on the prepared baking sheets, leaving about 2 inches of space between them. Dip the tines of a fork in the sugar and press the tines against each ball in one direction, and then in a perpendicular directions - the balls of dough should now be flattened rounds with crisscross indentations.
- 5. Bake the cookies for about 10 to 11 minutes, until they are lightly browned and still a little soft. Let the cookies sit on the baking sheet for a minute before transferring them to a cooling rack. (If you are re-using baking sheets, be sure to cool the baking sheets between batches.) Cool to room temperature. The cookies should be stored in an airtight container at room temperature for up to 5 days.
- Note #1: You can use creamy peanut butter, but we love all of the chunks from crisp!
- Note #2: You can use a no-stir natural peanut butter (such as Jif or Skippy), but not the stir kind that needs to be refrigerated.
- Yield: 30 cookies
- Prep: 20 minutes
- Cook: 10 minutes
- Total: 30 minutes
Ingredients
- 2½ cups ( 312.5 g ) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ( 0.5 teaspoon ) baking powder
- ¼ teaspoon ( 0.25 teaspoon ) salt
- 1 cup ( 227 g ) unsalted butter, at room temperature
- 1 cup ( 258 g ) crisp peanut butter, not natural
- 1 cup ( 220 g ) light brown sugar
- ¾ cup ( 150 g ) granulated sugar
- 2 eggs
- 1½ cups ( 219 g ) chopped salted peanuts
To Finish:
- ½ cup ( 100 g ) granulated sugar, for rolling
Method
- 1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper; set aside.
- 2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
- 3. With an electric mixer, beat the butter on medium speed for two minutes, until smooth and creamy. Add the peanut butter and beat for another minute or so until combined and creamy. Add the light brown and granulated sugar and beat for an additional 3 minutes, until light and fluffy, scraping the sides of the bowl as necessary. Add the eggs, one at a time, beating for about a minute after each addition, again scraping the sides of the bowl as necessary. Reduce the speed to low and add the dry ingredients gradually, mixing only until just combined. Mix in the chopped peanuts for about seconds.
- 4. Put the additional ½ cup of granulated sugar in a small bowl. Using a large cookie scoop (or about 3 tablespoons full of dough), scoop out the dough and roll into a ball. Drop the balls of dough into the sugar and roll around to coat, them place on the prepared baking sheets, leaving about 2 inches of space between them. Dip the tines of a fork in the sugar and press the tines against each ball in one direction, and then in a perpendicular directions - the balls of dough should now be flattened rounds with crisscross indentations.
- 5. Bake the cookies for about 10 to 11 minutes, until they are lightly browned and still a little soft. Let the cookies sit on the baking sheet for a minute before transferring them to a cooling rack. (If you are re-using baking sheets, be sure to cool the baking sheets between batches.) Cool to room temperature. The cookies should be stored in an airtight container at room temperature for up to 5 days.
- Note #1: You can use creamy peanut butter, but we love all of the chunks from crisp!
- Note #2: You can use a no-stir natural peanut butter (such as Jif or Skippy), but not the stir kind that needs to be refrigerated.
