Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Made with both peanut butter and coarsely chopped peanuts, these golden cookies are moist and have a delectably crunchy texture. It takes only a few minutes to assemble and bake these cookies, which will keep well for several days when stored in an airtight container.
Ingredients[]
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter at room temperature
- ½ cup smooth peanut butter
- ½ cup sugar
- ½ cup lightly packed light brown sugar
- 1 large egg, lightly beaten
- ½ teaspoon vanilla extract
- ½ cup unsalted dry-roasted peanuts, chopped
Directions[]
- Arrange an oven rack at center position and preheat oven to 350 degrees F.
- Have ready 2 large ungreased baking sheets.
- Sift flour, baking soda, and salt into a small bowl and set aside.
- With an electric mixer on medium-high speed, cream butter and peanut butter together until smooth, 2 to 3 minutes.
- Gradually add both sugars, beating until dissolved, 2 to 3 minutes.
- Add egg and vanilla and beat just to incorporate.
- Reduce speed to low and add dry ingredients, beating until flour is blended into the dough, 1 minute or less.
- Remove and stir in chopped peanuts.
- Form dough into balls that are 1 inch in diameter.
- Place balls 2 inches apart on the cookie sheets.
- With the tines of a fork, press down on each, making a criss-cross pattern and flattening the cookies so they are about 1¾ inches round.
- Bake 1 sheet at a time until cookies are browned around the edges, 9 to 11 minutes.
- Halfway during baking, reverse the sheet front to back so that cookies brown evenly.
- Cool on baking sheet 1 to 2 minutes.
- Using a spatula, transfer cookies to a rack to cool to room temperature.
- Store in an airtight container at room temperature. (Cookies can be prepared 3 days ahead.)
YIELD: MAKES 36 TO 40 COOKIES