Peanut Butter Cookies
- Total Time
To give these cookies a crunchy edge and chewy center — the way we think they are at their most delicious — be sure not to overbake them.
all-purpose flour1 cup(s)
whole wheat flour¼ cup(s), pastry variety
baking soda½ tsp
table salt¼ tsp
packed brown sugar¾ cup(s)
chunky salted peanut butter¼ cup(s)
unsalted butter3 Tbsp, melted and cooled
vanilla extract1 tsp
chocolate-covered peanuts3 ½ oz
- Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
- Combine the all-purpose flour, whole-wheat flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the brown sugar, peanut butter, and butter in a large bowl until combined. Add the egg and vanilla and beat until well blended. Add the flour mixture and beat until blended. Stir in the chocolate-covered peanuts and peanut butter chips.
- Roll scant tablespoonfuls of the dough into 1-inch balls, making a total of 36 cookies. If necessary, dust your hands with flour to prevent the dough from sticking. Place the balls on the baking sheets about 2 inches apart, then press with a glass dipped in flour to make 1 1⁄2-inch rounds. Bake until set, 8 – 10 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. Yields 1 cookie per serving.