Easy Peanut Butter Cookies

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5 from 3 votes

Filled with extra-crunchy peanut butter and roasted, salted peanuts for terrific texture and added peanut crunch!

Prep Time15

Cook Time10

Total Time25

Course: Cookies, Dessert

Cuisine: American

Keyword: chocolate, cookies, peanut butter, peanuts

Servings: Cookies

Calories: 97kcal

Author: Tricia

Ingredients

For the cookie dough:

⅔ cup roasted salted peanuts, ground
1 ¾ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup unsalted butter, room temperature
⅔ cup light brown sugar, packed
⅔ cup granulated sugar
¾ cup extra-crunchy peanut butter (I use Jif)
1 teaspoon vanilla
1 egg, room temperature

For the chocolate coating (optional):

1 cup chocolate chips, semisweet or bittersweet are best
½ cup chopped, salted, roasted peanuts, for sprinkling

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
In the bowl of a food processor, grind the peanuts until they resemble bread crumbs, about 16 long pulses. Set aside.
In a medium bowl sift together the flour, salt, baking soda and baking powder. Set aside.
In a large mixing bowl, beat the butter and sugars until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula, beat again to combine. Add the peanut butter and beat to combine. Add the vanilla and egg. Beat just until combined.
Using a wooden spoon, gently fold in the flour mixture just until incorporated. Add the peanuts and stir to combine.
Roll about 1 ½ tablespoons of dough into a 1 ½-inch ball. Place them 2-inches apart on the prepared baking sheet. Press each dough ball with the back of a dinner fork dipped in cold water to make a crisscross design. Bake until the cookies are puffed and lightly browned around the edges but not on top, about 8-10 minutes. Cool the cookies on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Melt chocolate chips, dip cookies, sprinkle with peanuts.
Store cookies in an airtight container in the refrigerator for up to a week.

Notes

Store cookies in an airtight container in the refrigerator for up to a week.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition