Ingrédients pour Big Super Nutty Peanut Butter Cookies
- 2 1/4 cups Unbleached All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Table Salt
- 1 cup (2 sticks) Butter, softened
- 3/4 cup packed Dark Brown Sugar
- 3/4 cup Granulated Sugar
- 1 cup Extra Crunchy Peanut Butter
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 cup Dry Roasted Salted Peanut, chopped
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Comment préparer Big Super Nutty Peanut Butter Cookies
- Preheat oven to 350°F (175°C). Adjust oven rack to the lower-middle position.
- Sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt (or 1 teaspoon if using unsalted butter) in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter (softened) and 1 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy (about 3 minutes with an electric mixer).
- Beat in 1 cup creamy peanut butter until well combined.
- Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup ground peanuts.
- Using a 2-tablespoon cookie scoop or measuring spoons, roll dough into balls and place them 2 inches apart on parchment-lined baking sheets.
- Dip a dinner fork in cold water and create a crisscross pattern on top of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly browned and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 4 minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container in the refrigerator for up to 7 days. To revive slightly stale cookies, wrap in a paper towel and microwave for 25 seconds.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
47g
Fat
18g
Carbs
6g
