2 & 1/2 c. flour
1 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
16 Tbsp butter
1 c. packed light brown sugar (or for those of us overseas, sugar with molasses added in)
1 c. granulated sugar
1 c. extra crunchy peanut butter (Skippy is awesome!)
2 tsp vanilla extract
2 lg. eggs
1 c. dry-roasted salted peanuts, ground fine
- Preheat oven to 350.
- In large bowl, whisk dry ingredients together.
- In another large bowl, beat butter & sugars together w/ an electric mixer @ medium speed until light and fluffy, 3-6 minutes. Then incorporate the PB, then add the vanilla, then the eggs, scraping down the beaters and bowl as needed.
- With mixer on low, incorporate the flour mixture until combined. Then add ground peanuts.
- Use 3 Tbsp of dough at a time, roll into balls, and place on parchment-lined baking sheet, about 2 inches apart. Make a crosshatch design on the top of each cookie, with a fork. ***see note below*** Bake until the edges are golden and the centers have puffed up and are beginning to deflate, 10-12 minutes. Rotate halfway through baking.
- Let cookies cool for 10 minutes, then serve warm, or cool on wire racks.
*** At that point in the recipe, cookies can be frozen for several months, and pulled out to bake as desired. The cookie dough is tasty too. :)
3 comments:
do you bake these frozen or thaw them out? I've had trouble with freezing cookie dough, it gets so mushy and then doesn't bake well.
Yes I've baked them from frozen, but you have to add on at least a minute or two to the baketime... I really can't remember how long total needs to be added on, so just watch it the first time.
I've also eaten the cookie dough from frozen... I DO remember that, LOL... and it's delicious!
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