Peanut Butter Cookies

15 Jul

This was my lazy Saturday activity this past weekend. My husband suggested that I make peanut butter cookies, but then said, “You should find an America’s Test Kitchen recipe.” Because we both know they make good stuff. So after digging around for a while, I found this Cooks Illustrated recipe, which isn’t too different from your standard peanut butter cookie except that you include ground peanuts in addition to the peanut butter.

Peanut Butter Cookies

2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt (reduce to 1/2 teaspoon if using salted butter)
1/2 pound unsalted butter, room temperature
1 cup firmly packed brown sugar
1 cup granulated sugar
1 cup peanut butter, smooth or crunchy
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs


  1. Preheat oven to 350 degrees.
  2. Whisk together flour, baking soda, baking powder and salt in a medium bowl.
  3. In a large bowl, beat butter until creamy using an electric mixer.  Add the granulated and brown sugar and beat until fluffy.  Add peanut butter and beat until incorporated, scraping down the sides of the bowl as needed.  Mix in eggs one at a time, then vanilla.
  4. Add the sifted dry ingredients into the wet ingredients; stir until just incorporated. Fold in the ground peanuts.
  5. Scoop out 2 tablespoons of dough at a time.  Roll into large balls and place them 2 inches apart on a baking sheet lined with parchment paper.
  6. Fill a glass with cold water.  Use a fork to make a criss-cross pattern in the top of each cookie, dipping the fork into the cold water between pressings.
  7. Bake cookies until they are slightly brown on the edges and puffed up, 10 to 12 minutes. Allow cookies about 5 minutes to set on the cookie sheets before transferring to wire racks to cool completely.

Makes approximately 3 dozen cookies.

Adapted from Cook’s Illustrated, March 1998



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