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Perfect Peanut Butter Cookies

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Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt (if using salted butter, only use 1/2 teaspoon salt)
  • 2 sticks unsalted butter, softened
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 1 cup extra-crunchy peanut butter, at room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup salted dry-roasted peanuts, pulsed in food processor to resemble bread crumbs

Instructions

  1. Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  2. Whisk flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
  3. Using stand mixer fitted with paddle attachment, beat butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Scrape down bowl as needed. Add peanut butter and mix until fully incorporated, about 30 seconds. Reduce speed to low and slowly add dry ingredients. Mix until just combined. Mix in ground peanuts until just incorporated. Scrape down bowl to make sure no pockets of flour remain.
  4. Roll dough into balls (about 2 tablespoons-worth of dough) and place 2 1/2-inches apart on prepared baking sheets. Press each dough ball twice with dinner fork dipped in cold water to make the crisscross pattern on top of the dough.
  5. Bake until cookies are puffy and just slightly brown around edges, but not on top, 10-12 minutes. Cookies will not look fully baked. Rotate and switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool to room temperature before serving. (If you can wait that long!)

Notes

Credit: Cook's Illustrated Baking Book by America's Test Kitchen

Find it online: https://kitchenjoyblog.com/perfect-peanut-butter-cookies-a-pinterest-party/