I save a lot of “prospective” recipes on Pinterest, many of which I forget about over time (and some of these end up getting re-pinned). When I read through this recipe on Food52, I immediately wrote it down in a draft blog post so that I wouldn’t forget. I liked many of the elements here that tried to elevate it from a traditional peanut butter cookie: including peanuts, toasting the peanuts, and browning the butter.
I thought these cookies were good (and will make again), but not great. I kind of wanted them to be a little bit more chewy than they were, which may be solved by baking 1-2 minutes less or by adding an egg yolk to the batter.
CHUNKY PEANUT BUTTER COOKIES
Based on recipe found here.
1/2 cup unsalted butter
1/2 cup roasted, salted peanuts
1 1/4 cups (160 g) all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup (200 g) light brown sugar
1/2 tsp. vanilla extract
1 large egg, room temperature
1 cup creamy peanut butter
- Preheat oven to 350 degrees.
- Melt butter in a small saucepan over medium heat, swirling constantly, until it begins to brown and smell nutty. Allow butter to cool.
- Toast peanuts on a baking sheet for 10 minutes or until just beginning to brown. Let nuts cool, then chop roughly. Set aside.
- In a small bowl, whisk flour, salt, baking powder, and baking soda. Set aside.
- Once brown butter is cool, in a stand mixer, beat butter, brown sugar, and vanilla.
- Add the egg, then beat well.
- Add the dry ingredients, and mix well.
- Add the peanut butter, then beat until combined. Stir in the chopped peanuts.
- Drop cookies onto parchment-lined baking sheet. Using back of fork, gently press down in a cross-hatch pattern to flatten cookies to ~1/2″ thick. Sprinkle tops with sea salt and raw sugar if desired.
- Bake 8-12 minutes, or until golden. Be wary not to over-bake.