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Chunky Peanut Butter Cookies

Source of Recipe

From "The Foster's Market Cookbook" by Sara Foster


Recipe Introduction

"We top these big, old-fashioned cookies with extra chopped peanuts for a super-nutty flavor. They're one of our bestsellers; try them and you'll see why. The dough can be made ahead and refrigerated in an airtight container up to one week."

List of Ingredients

â—¦ 8 tablespoons (1 stick) unsalted butter, softened
â—¦ ½ cup creamy peanut butter
â—¦ ½ cup firmly packed light brown sugar
â—¦ ½ cup granulated sugar
â—¦ 1 large egg
â—¦ ½ teaspoon pure vanilla extract
â—¦ 1 ½ cups all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ ¼ teaspoon salt
â—¦ ½ cup coarsely chopped roasted peanuts, optional
â—¦ 2 tablespoons granulated sugar, for sprinkling on top


Recipe

Preheat the oven to 375 degrees. Lightly grease two baking sheets and set aside.

Cream together the butter, peanut butter, brown sugar and granulated sugar in a bowl with an electric mixer until well combined. Add the egg and vanilla and mix until all ingredients are combined. Sift together the flour, baking soda, and salt in a separate bowl and stir to mix.

Slowly add the flour mixture to the peanut butter mixture while beating or stirring until smooth and well blended. Do not over mix.

Scoop the dough with a ¼-cup (2 ounce) ice cream scoop or a heaping tablespoon and drop onto the prepared baking sheets about 3 inches apart. Press flat with the back of a fork dipped in 2 tablespoons of the granulated sugar. Each cookie should be about ¼ inch to ½ inch thick. Sprinkle with the chopped peanuts and the remaining granulated sugar.

Bake 12 to 15 minutes (or 10 to 12 minutes for soft, chewy cookies), until golden brown. Cool 5 to 10 minutes on the baking sheets before removing the cookies to a baking rack to cool completely.

Makes about 1 ½ dozen (2 ½- to 3-inch) cookies



• Variations:
Add 1 cup semisweet chocolate chips or chopped, roasted peanuts to the batter for a chunkier cookie.