Peanut butter cookies are a favorite of mine and when my son asked to make some recently I was only too happy to agree. I’ve shared recipes before for the standard peanut butter cookie and a dairy free peanut butter cookie so this time we added some texture and made chunky peanut butter cookies. You could use chunky peanut butter as the original recipe from Williams-Sonoma’s book, Dessert of the Day, suggests, or you could add a generous portion of whole peanuts (halves and pieces are fine too) to the dough before baking. My only advice would be to err on the side of under-baking rather than over-baking. I got my first batch out of the oven just at the right moment but let the cookies on the next batch bake until the bottoms had browned, making a crunchy cookie rather than a soft, yet chunky peanut butter bite. Even so, we happily ate both batches.
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup peanut butter (I used smooth peanut butter)
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup peanuts (or pieces/halves of peanuts)
- In a stand mixer combine the butter and sugar until light and fluffy. Add the peanut butter, egg, and vanilla. Mix until well blended.
- In a separate bowl whisk the flour, baking powder, baking soda and salt.
- Pour the flour mixture into the bowl of the stand mixer as you mix on low speed.
- Add the peanuts and mix until they are distributed throughout the dough.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350 degrees F. Make small balls of dough then gently flatten them with your fingers and bake on a parchment covered baking sheet for 12-13 minutes.
Recipe (with slight changes) from Williams-Sonoma's book, Dessert of the Day, page 137.