Borrowed from: Cooking Club of America
Chewy Peanut Butter Cookies
Thick, soft and dotted with nuts, these peanut butter cookies are to-die-for. For the best results, purchase a good-quality natural peanut butter without additional sweeteners or preservatives. Using dark brown sugar not only adds a richer flavor, but the extra molasses in the sugar contributes to the cookies’ softness. If desired, flatten the cookies with a fork to produce the traditional crisscross pattern.
1 cup unsalted butter, melted, cooled
1 cup sugar
1 cup packed dark brown sugar
2 teaspoons vanilla extract
1 cup crunchy peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped unsalted roasted peanuts
1. Heat oven to 375°F. Line 3 to 4 baking sheets with parchment paper.
2. In large bowl, whisk together melted butter, sugar and brown sugar. Whisk in eggs and vanilla until well-blended. Stir in peanut butter. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in peanuts.
3. Use #16 cookie scoop or 1/4 cup measure to scoop up balls of dough; place on baking sheets, leaving 2 to 3 inches between cookies. Flatten gently into 3-inch rounds.
4. Bake 12 to 14 minutes or until light golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.
24 (4-inch) cookies
PER COOKIE: 290 calories, 17 g total fat (6.5 g saturated fat), 6.5 g protein, 30 g carbohydrate, 40 mg cholesterol, 135 mg sodium, 1.5 g fiber