Peanutty Peanut Cookies
Get ready to indulge in the ultimate peanut-lover’s dream with these irresistibly soft and crunchy Peanutty Peanut Cookies! Bursting with the rich, roasted flavor of creamy peanut butter and studded with chopped roasted peanuts for an extra nutty crunch, these cookies are the perfect balance of sweet and salty. With just 15 minutes of prep time, they’re incredibly easy to make, featuring a classic crisscross pattern that gives them a nostalgic, homemade charm. Perfectly golden with a soft center that melts in your mouth, these cookies are ideal for satisfying afternoon cravings, sharing with friends, or adding to your holiday cookie tray. Whether you’re a peanut butter fanatic or just in the mood for a comforting treat, this recipe is destined to become a household favorite.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 100 grams light brown sugar
- 200 grams creamy peanut butter
- 1 piece large egg
- 1 teaspoon vanilla extract
- 190 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 100 grams chopped roasted peanuts
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until smooth and fluffy using a hand or stand mixer.
Add the creamy peanut butter to the bowl and mix until fully combined and creamy.
Beat in the egg and vanilla extract until well incorporated.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped roasted peanuts until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, scoop 1 1/2-inch balls of cookie dough and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Use a fork to gently press down on each cookie dough ball to create a crisscross pattern on top.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies once cooled and store leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
4135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.8 g | 325% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 411.4 g | 150% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 224.3 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2395 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
