Just In Time For National Peanut Butter Day!
The college kid asked for a care package with home made baked goods and who am I to deprive her. With National Peanut Butter Day right around the corner, I thought it would be the perfect time to try a new peanut butter cookie recipe I saw in today’s New York Times Cooking newsletter…my new favorite recipe resource!
What’s unique about this peanut butter cookie recipe is that it includes a cup of salted, dry roasted peanuts run through the food processor(good excuse to use it), which makes for a uniquely sweet salty cookie that peanut butter cookie fans are sure to enjoy!
Let me know what you think of this one and if I can get the college kid to take a selfie with her National Peanut Butter Day care package I’ll be sure to post it.
New York Times Peanut Butter Cookie Recipe
New York Times Peanut Butter Cookie Recipe
Cuisine: Cookies
Serves: 48 2 inch cookies
Ingredients
- 2 ½ cups unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup roasted salted peanuts
- ½ pound (2 sticks) salted butter
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 cup extra-crunchy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
- In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
- Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
- Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.
