Crunchy peanut butter cookies
Prep Time
Cooking Mode
375 mL (1½ cups) cup all purpose flour
250 mL (1 cup) cup whole wheat flour
5 mL (1 tsp.) tsp baking powder
2 mL (½ tsp.) tsp baking soda
2 mL (½ tsp.) tsp salt
250 mL (1 cup) cup unsalted butter, softened
175 mL (¾ cup) cup packed brown sugar
175 mL (¾ cup) cup sugar
250 mL (1 cup) cup crunchy peanut butter
2 eggs
10 mL (2 tsp.) tsp vanilla extract
125 mL (½ cup) cup grilled, unsalted peanuts, chopped
375 mL (1½ cups) cup all purpose flour
250 mL (1 cup) cup whole wheat flour
5 mL (1 tsp.) tsp baking powder
2 mL (½ tsp.) tsp baking soda
2 mL (½ tsp.) tsp salt
250 mL (1 cup) cup unsalted butter, softened
175 mL (¾ cup) cup packed brown sugar
175 mL (¾ cup) cup sugar
250 mL (1 cup) cup crunchy peanut butter
2 eggs
10 mL (2 tsp.) tsp vanilla extract
125 mL (½ cup) cup grilled, unsalted peanuts, chopped
Directions
1Preheat the oven to 180°C (350°F).
2In a bowl, stir together the flour, baking powder, baking soda, and salt.
3In another bowl, cream together butter with both sugars using electric beaters. Add peanut butter, eggs, and vanilla and beat until well blended.
4Add the dry ingredients and mix with a wooden spoon to moisten the mixture, and then add peanuts.
5Roll batter into 2.5-cm (1-in.) balls and place on parchment-lined baking sheets. Press down lightly on each ball with a flour-dusted fork to make a criss-cross pattern.
6Bake cookies in batches, 2 baking sheets at a time, changing racks and rotating half-way through baking for even baking. Bake until tops are set and bottoms are golden brown, about 14 or 15 minutes. Cool cookies on baking sheet for 2 minutes before transferring to wire rack to cool completely.
7You can replace the crunchy peanut butter with smooth peanut butter and the peanuts with chocolate chips!
Disclaimer
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Personal Note
Personal Note