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Recipe

Peanut Butter Cookies Studded with Salted Roasted Peanuts

Featured in our 2017 Christmas Guide
Christopher Hirsheimer and Melissa Hamilton © 2013

Yield: Yields about 30 two-inch cookies

These cookies, which are pretty addictive if you’re a peanut butter fan, have the texture of pecan sandies, short and crumbly and not too sweet. Because they’re chunky with the addition of peanuts, they don’t carry the classic imprint of fork tines.

Ingredients

  • 2 cups flour such as all-purpose, spelt, or white whole wheat
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • A scant 1/2 tsp. sea salt
  • 1/2 cup butter, at room temperature
  • 2/3 cup smooth or chunky organic peanut butter
  • 1/4 cup roasted peanut oil or light peanut oil
  • 1 cup light brown sugar
  • 1 whole egg and 1 egg yolk, at room temperature
  • 2 tsp. vanilla extract
  • 1/2 cup or more salted roasted peanuts

Preparation

  • Heat the oven to 350°F. Line two sheet pans with parchment paper.
  • Stir together the flour, baking powder, baking soda, and salt to blend them. In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and oil on medium speed until smooth and creamy. Blend in the brown sugar. Add the whole egg, egg yolk, and vanilla and beat until smoothly blended. Turn the speed to low, add the flour mixture and mix just until it’s well incorporated, then stir in the peanuts.
  • Scoop up heaping Tbs. of the dough and drop them onto the pans, spacing them about 1-1/2 inches apart.
  • Bake the cookies, switching the pans between the racks midway through baking, until lightly browned around the edges, about 10 minutes. Let them cool completely on the pans before removing.

With Chocolate: If you’re a fan of peanut butter and chocolate, you’ve probably already thought of adding chunks of chocolate to the dough. A cup will be plenty.

Tip

Reprinted with permission from Vegetable Literacy by Deborah Madison, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Reviews

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Reviews

  • starchgirl | 10/06/2014

    Did anyone from Fine Cooking test this recipe? First of all the picture shows chocolate chunks, and there are none in the recipe, only in the variation. The recipe does not call for you to flatten the cookies. If you don't, they will stay in balls, and not bake properly. It needed about 15 - 18 min to bake, not 10 min. It yielded almost 60 cookies, not 30 (I used a 1T scoop to ensure uniform size). The picture looks incredible, and I so wanted to make these! Any chance of correcting the recipe???

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