Chunky Peanut Butter Cookies Recipe
Servings: 1
Ingredients
- 1 1/2 c. all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c. unsalted butter, softened (1 stick, see note)
- 1/2 c. smooth peanut butter
- 1/2 c. granulated sugar
- 1/2 c. firmly packed light brown sugar
- 1 x egg, lightly beaten
- 1/2 tsp vanilla
- 1/2 c. unsalted dry-roasted peanuts, coarsely minced
Directions
- Arrange oven rack at center position and preheat oven to 350 degrees. Have ready 2 large ungreased cookie sheets.
- Sift together flour, baking soda and salt into mixing bowl and set aside.
- With electric mixer on medium speed, cream together butter and peanut butter till smooth, 2 to 3 min. Gradually add in both sugars, beating till dissolved. Beat in egg and vanilla just to incorporate. On slow speed, add in dry ingredients, beating till flour is blended into dough, about 1 minute. Stir in minced peanuts.
- Form dough into balls about 1 inch in diameter. Place 2 inches apart on cookie sheets. With tines of fork, press down on each, making crisscross pattern and flattening cookies so they are about 13/4 inches round.
- Bake 1 sheet at a time till cookies are browned around the edges, 9 to 11 min, no more. Halfway during baking, reverse baking sheet so which cookies brown proportionately. When done, remove from oven and, using spatula, transfer cookies to wire rack to cold to room temperature. Store in airtight container at room temperature up to 3 days.
- Note: Use real butter or possibly stick margarine. Don't substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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