I’ve tried a lot of peanut butter cookie recipes, but this one is my new favorite. It’s called “Super Nutty Peanut Butter Cookies” and it’s fantastic!
The recipe is based on a really old one from Cook’s Illustrated, and while it calls for half the peanut butter as my usual peanut butter cookie recipe, it employs ground salted peanuts to enhance the flavor and texture. The cookies can be soft, crunchy, or a little of both depending on how long you bake them. That may sound obvious at first, but if you bake a lot you know that some cookies go from being underbaked to burnt around the edges and soft in the centers, and that’s not the case with these. These are definitely crunchier than my old recipe.
Unsurprisingly, the dough improves with age. I have been making the dough balls ahead of time and baking the cookies as needed.
I even tried dipping some of the cookies in chocolate, but it was a waste of time because they were better without it. Here’s a photo anyway.
One thing that did make a difference was peanut butter chips. The cookies are peanutty without them, but the peanut butter chips added a little sweetness, richness and textural contrast. I also kept the criss-cross pattern going even though a lot of people who raved about this recipe over the years say they skip the criss-cross. In my opinion, these cookies deserve the criss-cross because they are the quintessential version of old-timey peanut butter cookies.
- 1 1/4 cups all-purpose flour (170 grams)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter (114 grams)
- 1/2 cup firmly packed brown sugar -- dark (100 grams)
- 1/2 cup granulated sugar (95 grams)
- 1 teaspoon vanilla extract
- 1/2 cup extra crunchy peanut butter (135 grams)
- 1 large egg, room temperature (50 grams)
- ½ cup roasted salted peanuts, ground in a food processor
- 1/3 peanut butter chips (optional)
- Granulated sugar for rolling
- Mix the flour, baking powder baking soda and salt in a bowl and set aside.
- In a mixing bowl, combine the butter, both sugars and vanilla and beat with a mixer until smooth.
- Add peanut butter and and beat until well blended, scraping side of bowl; add the egg and beat until mixture is light and fluffy.
- Using a large scraper or mixing spoon, gradually stir the flour mixture into the peanut mixture to form a soft dough. Stir in the ground peanuts and the peanut butter chips.
- Using a heaping tablespoon measure (which is about 2 tablespoons, scoop 20 gobs of dough onto foil lined plates or a foil lined tray you can fit in the refrigerator. Chill dough for an hour or until it is firm enough to shape into neat balls. Shape the chilled dough pieces into smooth balls.
- Preheat oven to 350 degrees and have ready two foil or parchment lined baking sheets.
- Put some sugar in a zipper bag and shake the dough balls around in the sugar until coated.
- Place 2 ½ inches apart on sheets. Dip a fork lightly in water and make criss-cross patterns in each cookie (dip before each cross).
- Bake the cookies for about 12-15 minutes or until the edges appear brown.
- Let the cookies cool on the baking sheet for about 5 minutes, then carefully transfer to a wire rack to cool completely.