chocolate chip cookie

Peanut Butter Cookie Recipe

Peanut Butter Cookie Recipe

Looking to put a little peanutty goodness in your life? Give this peanut butter cookie recipe a try.

A Harvard Study states that eating peanut butter can reduce the risk of type 2 diabetes. The way I see it, a plate full of peanut butter cookies is just what the doctor ordered.

America has a love affair with peanuts. According to the Peanut Institute, Americans eat more than 2.4 Billion pound of peanuts every year and half of those are eaten in the form of Peanut Butter. Whew!

A less popular form is the Peanut Butter Cookie, but certainly no less delicious.

These peanut butter cookies use chopped peanuts which give them a great chunky flavor. Toast the peanuts for a little extra nutty flavor.



Ingredients

  • 2 1/2 Cups All Purpose Flour
  • 2 Large Eggs
  • 1 Cup Unsalted Butter - Room Temperature
  • 1 Cup Brown Sugar - Firmly Packed
  • 1 Cup Sugar
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 Cup Peanut Butter - Creamy
  • 1 Tbs Pure Vanilla Extract
  • 3/4 Cup Peanuts, Unsalted, Chopped

Directions

In a medium bowl, whisk the flour, salt, baking soda, baking powder and set aside.

In mixer bowl cream butter and Peanut Butter until smooth using paddle attachment (approx 3 min.).

Gradually beat sugars into butter mixture.

Add eggs one at a time and beat until well incorporated.

Add flavoring

Add flour mixture to the butter mixture in thirds. Mix just until flour is blended - do not over mix.

Scrape down the bowl as needed.

Mix in chopped peanuts just until blended.

Refrigerate for 30 to 45 minutes.

Preheat oven to 350 degrees

Using an ice cream scoop or spoon drop cookie dough on parchment lined baking sheet.

Flatten each cookie with the tine of a fork in the center of each cookie.

Place in center of the oven and bake for 18 to 20 minutes or until edges begin to brown.



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