Recipe: Truly Amazing Peanut Butter Cookies

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Truly Amazing Peanut Butter Cookies

2 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Pinch of freshly grated nutmeg
2 sticks unsalted butter-room temperature
1 cup peanut butter-your preference chunky or smooth (natural won’t make a good cookie)
1 cup brown sugar
¾ sugar
2 eggs
1 ½ cups chopped salted peanuts
An additional ½ cup sugar for rolling

Oven to 350 degrees.

Whisk together the flour, nutmeg, baking soda, and baking powder in mixing bowl.

In a separate mixing bowl, cream the butter and sugars until smooth and creamy. Add peanut butter and mix until incorporated. Add eggs one at a time, beating until each addition is mixed in, about 1 minute. Scrape down the bowl and on low speed add the flour mixture. Mix in the chopped peanuts.

Scoop dough into desired size and roll into a ball. Drop ball into the rolling sugar and coat.

Place on baking sheets with about 2 inches of space between each cookie.

Dip the tines of a fork into the sugar and press the tines against each cookie. You should have a flattened round of dough with a criss-cross indentation.

Bake for about 12-15 minutes, or until the cookies are a lovely light golden brown. Remember to cool the cookies before popping one in your mouth, which can be quite the challenge!


Andrea Charroin

Andrea Charroin is a trained baker and pastry chef. She worked in San Francisco before she, her husband, Westley, and their two sons moved to Redding. They fell in love with Redding’s downtown and opened a little pastry shop, Rene-Joule Patisserie.