Triple Peanut, Gourmet Peanut Butter Cookies
Got milk? These peanut butter packed cookies will satisfy all your peanut butter cravings.
Equipment
- cookie sheets
- large cookie scoop
- parchment paper of silpat liners
- stand mixer
Ingredients
- 3½ cups flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp cornstarch
- 2 stick butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tbsp vanilla
- 10 oz peanut butter chips
- 1 cup cocktail peanuts
- ½ cup sugar
Instructions
- In a mixing bowl combine the dry ingredients; flour, salt, baking powder, and cornstarch. Set aside.
- Place softened butter, sugar and brown sugar in a large mixing bowl.
- Beat together on high speed until light and fluffy, about 3 minutes. Scrape down sides of the bowl as needed.
- Add eggs, one at a time.
- Add peanut butter and vanilla. Beat until combined.
- Reduce speed to low and slowly add dry ingredients until well combined with the wet ingredients.
- Stir in peanut butter chips, and peanuts.
- Refrigerate dough for 1 hour.
- Preheat oven to 350℉.
- Line cookie sheets with either parchment paper or a silpat liner.
- Using a large cookie scoop form dough into 2½ oz sized balls.
- Roll each ball in sugar to coat.
- Place balls of dough on prepared cookie sheets, lined with either parchment paper or a silpat liner.
- Gently press dough balls into thick flattened discs using a fork to make a criss-cross pattern.
- Sprinkle each cookie with a little additional sugar if desired.
- Bake cookies for 15-18 minutes. Centers will still be very soft.
- Remove from oven and allow cookies to cool for 10 minutes before carefully transferring them onto a rack to cool completely.
- Store covered, at room temperature, for up to 3 days.