Big, Super-Nutty Peanut Butter Cookies

I made these the other day and they were gone in a flash! They are by far *THE* best peanut butter cookie I’ve ever had mainly because the peanut butter flavor is so abundant. I feel they taste like a combination between peanut butter cookies and peanut butter fudge. Try them, and I guarantee you won’t be disappointed.



I decided to make some of the cookies whith a cookie scoop, aren't they pretty?!?



Classic criss-cross pattern.

Cookie Scoop v. Criss-Cross Fork Pattern...which do you like?

Big, Super-Nutty Peanut Butter Cookies

Baker’s Note: Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.

Ingredients:

2 1/2 C unbleached all-purpose flour

1/2 t baking soda

1/2 t baking powder

1/2 t table salt

1/2 pound butter (2 sticks), salted

1 C packed dark brown sugar

1 C granulated sugar

1 C extra-crunchy peanut butter , preferably Jif

2 large eggs

2 t vanilla extract

1 C roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

Instructions:

Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.

In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.

Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.

Yields approximately 3 dozen cookies.

Source: America’s Test Kitchen