These were amazing. I got the recipe from the America's Test Kitchen book...It makes a lot, so I baked a few and I froze the rest of the cookie dough to use later.
...someone was very excited to get his little hands on one of these...he did, he grabbed it, and threw it on the floor...I don't think he digs peanut butter...
Here is the recipe:
2 ½ c. flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ lb. (2 sticks) SALTED butter, softened but still firm
1 c. packed brown sugar
1 c. granulated sugar
1 c. extra-crunchy peanut butter
2 large eggs
2 tsp. vanilla
1 c. roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses
Adjust oven rack to low-center position. Heat oven to 350°. Line large cookie sheet with parchment paper.
Whisk flour, baking soda, baking powder and salt together in medium bowl, set aside.
Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts, stir gently until just incorporated.
Working with generous 2 tablespoons each time, roll dough into 2 inch balls. Place balls on parchment-lined cookie sheet, leaving 2 ½ inches between each ball. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along the edges (but not on top--they will look slightly under baked) about 10-12 minutes.
Here is the recipe:
2 ½ c. flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ lb. (2 sticks) SALTED butter, softened but still firm
1 c. packed brown sugar
1 c. granulated sugar
1 c. extra-crunchy peanut butter
2 large eggs
2 tsp. vanilla
1 c. roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses
Adjust oven rack to low-center position. Heat oven to 350°. Line large cookie sheet with parchment paper.
Whisk flour, baking soda, baking powder and salt together in medium bowl, set aside.
Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts, stir gently until just incorporated.
Working with generous 2 tablespoons each time, roll dough into 2 inch balls. Place balls on parchment-lined cookie sheet, leaving 2 ½ inches between each ball. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along the edges (but not on top--they will look slightly under baked) about 10-12 minutes.
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