Chunky Peanut Butter Cookie Recipe
This chunky peanut butter cookie recipe takes a classic favorite and kicks it up a notch.
Equipment
- Mixing Bowls
- Cookie Sheets
- Cookie Scoop
- Measuring Cups
- Measuring Spoons
Ingredients
- 1 cup Unsalted butter room temp
- 1½ cup Chunky peanut butter
- 1½ cup Light brown sugar
- ½ cup Granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2½ cup All-purpose flour
- 1½ tsp. Baking soda
- 1 tsp. Baking powder
- 1 cup Unsalted peanuts divided
Instructions
- Pre-heat oven to 350°F. Line two large cookie sheets with parchment paper or a Silpat® baking mat and set aside.
- Cream the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowls. Add the eggs and vanilla extract, and mix to combine.
- In a separate large bowl, combine the flour, baking soda, baking powder, and 2/3 cup unsalted peanuts. Slowly add the dry ingredients to the wet ingredients and mix just until combined.
- Transfer dough to the refrigerator and chill for one hour.
- Once chilled, divide the dough into equal-sized balls and arrange on the prepared baking sheets, leaving 2 inches between each ball. Press the dough down with a fork in a crisscross fashion to flatten. Add remaining chopped peanuts to the top of the cookies and press the peanuts down into them.
- Place the baking sheets into the pre-heated oven and bake for 10-12 minutes, or until the cookies are golden brown.
- Remove from the oven and let the cookies sit for 2-3 minutes before transferring to a wire rack to cool before serving.
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