Triple the peanuts of PB cookies, these are addictive, so beware. You can’t eat one!
My inability to get to the local cookie shop, 40 miles away, has forced me to attempt to make my own. Peanut Butter being my favorite type. After many disappointing results from published recipes, I decided to create my own. There are many kinds of peanut butter sold, depending on the additives used and the amount of peanut oil removed, so that is a contributing factor to flavor and consistency of the results. So beware, results may vary. The peanut flour and chopped/ground roasted peanuts help to minimize this problem and make these cookies the peanutty-est!
dry ingredients: mix in a bowl, set aside
2-1/2 cups – all purpose flour
1 cup – peanut flour
1 tsp – baking powder
1 tsp – baking soda
1 tsp – salt
Grind or fine chop 1 – 1/2 cup of roasted peanuts, set aside.
1 cup – crunchy peanut butter, set aside
break 3 large eggs ( 2/3 to 3/4 cup of egg liquid), set aside
note: Important get the egg liquid amount right ! 2 large eggs are not quite enough.
In your large mixing bowl add:
16 Tbs – butter, ( 2 sticks ) 1/2 lb soft or room temperature
1 cup – granulated sugar
1 cup – packed brown sugar
mix butter and sugar to a heavy cream texture, takes about 5 minutes
mix in peanut butter
mix in 2 teaspoons vanilla extract, add eggs and mix well
and then incorporate the ground/chopped peanuts
slowly add flour ( dry ingredients mix )
The dough should be moderately stiff and oily to the feel.
Onto your prepared cooking sheet, make into 1-1/4 inch size balls.
Flatten to the thickness you want the finished cookies to be.
Cook in a 350F preheated oven, for about 12 – 13 minutes, or just barely browned edges. As they cook they get bigger in diameter but not much thicker. They will finish a bit over 3 inches in diameter at 1/2 inch thick. Somewhat smooth surface with small cracks. Allow to cool a bit before transferring from cooking sheet as they will be a bit tender while hot. This should yield over 3 dozen cookies…pg
Note: they get even better with a day or two of ageing, if you can resist the temptation. My lady complains about these cookies when ever I make them. Generally while eating one. 😉 …pg
The inclusion of peanut flour and chopped/ground peanuts dilutes the effects of different types of peanut butter and reduces the contribution of wheat flour gluten per cookie. The pea-nutty-ist cookies.
Important to get the egg liquid amount right- 2/3rd to 3/4 cup!, 2 extra large eggs, 2 large eggs not quite enough, 3 medium eggs better. 😎 …pg
This worked so well, maybe I should work on a recipe for Oatmeal Cookies. Oatmeal is good for your heart health. And I like Oatmeal Cookies. 😎 Emmm…. have to think on that…pg
Well, after several failed batches, Success! After having to eat or give away Oatmeal cookies by the dozen, I now have a recipe for Oatmeal Cookies that I like!.. After I make a second batch, that works as well as this one, I will publish…pg
OH MY Cooky jar is empty, damn rats or cooky monsters! ! have cleaned me out again.
Just made a batch of 40 peanut butter cookies and in the process of a 40 cooky batch of oatmeal ones. I’ll have lots of “Friends” for a week or so 😎 at least until I run out of cookies…pg