Soft Peanut Butter Cookies
These soft peanut butter cookies are packed with crunchy peanut butter and whole roasted peanuts for extra texture.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
Dry Ingredients
- 2 ⅔ cups all-purpose flour 13 ⅓ ounces; 385 g
- 1 teaspoon baking soda 4 g
- ½ teaspoon baking powder 2 g
- ¼ teaspoon kosher salt 1 g
Wet Ingredients
- 8 ounces unsalted butter 2 sticks; 225 g, at room temperature
- 1 cup crunchy peanut butter 240 ml
- 1 cup packed light brown sugar 7 ½ ounces; 215 g
- ¾ cup granulated sugar 5 ¼ ounces; 150 g
- 2 large eggs
- 1 ½ cups whole roasted peanuts 5 ounces; 140 g
- ½ cup granulated sugar 3 ½ ounces; 100 g, for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients until combined.
- Fold in the whole roasted peanuts.
- Roll the dough into balls, then roll each ball in the remaining granulated sugar.
- Place the dough balls on the prepared baking sheets and flatten slightly with a fork.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
Store the cookies in an airtight container at room temperature for up to 5 days.