Chunky, Chewy Peanut Butter Cookies
These Chunky, Chewy Peanut Butter Cookies are irresistibly crunchy and chewy, packed with rich peanut butter flavor. Perfect for any occasion and easy to bake!
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
- Cookie scoop or spoon
Ingredients
- 1 cup roasted salted peanuts
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 cup salted butter
- 1 cup crunchy peanut butter (not natural)
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly.
- Line two baking sheets with parchment paper. This is crucial for preventing the cookies from sticking and makes for easy cleanup.
- In a medium bowl, whisk together the unbleached all-purpose flour, baking soda, baking powder, and table salt. Set this mixture aside.
- In a large mixing bowl, use an electric mixer to cream together the salted butter, crunchy peanut butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
- Gently fold in the roasted salted peanuts, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or spoon, portion out the dough onto your prepared baking sheets, leaving enough space between each cookie for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to firm up as they cool.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Chunky, Chewy Peanut Butter Cookies warm or at room temperature!
Notes
- Do not overmix the dough to avoid tough cookies.
- Spoon and level your flour for accurate measurement and better cookie texture.
- Freeze baked cookies in an airtight container for up to 3 months.
- You can freeze the cookie dough balls and bake them from frozen, adding a couple of extra minutes to baking time.
- Add chocolate chips along with peanuts for a delicious variation.