Forktionary

Big Super Nutty Peanut Butter Cookies Recipe

Craving the ultimate peanut butter cookie? Look no further! This recipe, adapted from Cook's Illustrated, delivers outrageously delicious, chewy cookies packed with nutty peanut flavor. The secret? Bringing your butter, peanut butter, and eggs to room temperature for perfectly blended dough, and grinding your peanuts for optimal texture and to prevent them from falling out. Get ready for a taste sensation that'll have you reaching for another (and another!). These cookies are perfect for sharing (or not!).

Prep Time 20 mins
Cook Time 32 mins
Calories 163.1 kcal
Protein 5g
Rating 3.7 (6 Reviews)
Big Super Nutty Peanut Butter Cookies 120

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Big Super Nutty Peanut Butter Cookies

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Big Super Nutty Peanut Butter Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Big Super Nutty Peanut Butter Cookies

  1. Preheat oven to 350°F (175°C). Adjust oven rack to the lower-middle position.
  2. 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.
  3. 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).
  4. Beat in 1 cup creamy peanut butter until well combined.
  5. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Stir in 1 cup ground peanuts.
  8. Using a 2-tablespoon cookie scoop or measuring spoons, roll dough into balls and place them 2 inches apart on parchment-lined baking sheets.
  9. Dip a dinner fork in cold water and create a crisscross pattern on top of each cookie.
  10. Bake for 10-12 minutes, or until the edges are lightly browned and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for 4 minutes before transferring them to a wire rack to cool completely.
  12. 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Hand Formed Cookies Desserts Easy Cookies And Brownies 3 Steps Or Less