Triple-Peanut Peanut Butter Cookies Recipe
By
Kate Ramos
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Roasted peanuts and peanut butter chips add extra crunch and creaminess to these ubiquitous bake-sale favorites.
What to buy: We’ve found Reese’s Peanut Butter Chips to be far superior to other products available. They’re creamy (not waxy) and packed with peanut flavor.
This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.
INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 8 tablespoons unsalted butter (1 stick), at room temperature
- 3/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup smooth peanut butter (not unsweetened)
- 1 teaspoon vanilla extract
- 1 cup roasted, salted peanuts, coarsely chopped
- 1 cup peanut butter chips
- 1 tablespoon sanding sugar, for sprinkling
INSTRUCTIONS
- Heat the oven to 350°F and arrange a rack in the middle. Whisk together flour, baking soda, and salt in a medium bowl and set aside.
- Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add eggs, peanut butter, and vanilla and beat on medium until thoroughly combined. Add flour mixture and beat on low until incorporated. Scrape down the sides of the bowl, add peanuts and peanut butter chips, and mix on low just until incorporated.
- Scoop dough into heaping tablespoon-sized balls and drop about 1 inch apart onto ungreased baking sheets. Sprinkle with sanding sugar and bake for 10 to 12 minutes or until brown on the edges but soft in the middle. Transfer to a rack to cool completely. Repeat with remaining dough.
woo... i think the mom and pops will like these!
crunchy you say?
Two questions:
1: As long as you're adding whole peanuts, why NOT use chunky PB? more crunch!
2: Why no criss-cross fork marks?
I used a hand mixer and went to manuel to mix in the peanuts and chips.
I substituted light brown sugar (had no dark) but I think the dark would really add a depth of flavor to this cookie.
I rolled the balls in granulated suger, had no sanding, and it was fine.
All in all, this is a peanutty, peanut buttery, crunchy, sweet, salty happy cookie moment. Would dipping the tops in dark chocolate be too much?
Think these would be acceptable without the peanuts? ...Hard to digests nuts here. Hmm