Update: I originally posted this recipe in 2012. Since then I’ve made a couple tweaks and reposted. I love this cookie recipe! Many of my co-workers have specifically asked for them over the years and I’m always happy to whip them up since I’m always happy to eat them.
Original Post:
I’m afraid to write too much about these peanut butter cookies because I don’t want the biggest point to get lost – these cookies are ah-mazing. If you are a fan of peanut butter cookies, I would seriously recommend you stop what you’re doing right now and make these cookies!
Here is how I can describe them: peanutty with a combination of crunchy and melt-in-your-mouth textures; sweet and subtly savory, and just simply addictive.
The best part is that the cookie part is really good, so if you don’t love the chunky roasted peanuts, you will still have the best peanut butter cookie (ever!) even if you leave them out.
Enjoy!
Roasted Peanut Peanut Butter Cookies
Equipment
- 3-inch heart-shaped cookie cutter
Ingredients
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cups butter 3/4 cups of butter = 1 1/2 sticks
- 1 1/2 cups brown sugar packed
- 1 cup peanut butter
- 2 eggs
- 1 tsp pure vanilla extract
- 1 cup dark chocolate chips I prefer Nestle's Dark Chocolate Chips
- 1½ cups salted peanuts
Instructions
- Heat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat.
- In mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.
- In a separate bowl, or bowl of stand mixer, cream butter with sugar for about 3 minutes, until very creamy. Add peanut butter and beat until well-blended.
- Beat in eggs, one at a time, and then vanilla extract. Scrape down sides and bottom of bowl.
- With electric mixer on low speed, slowly add flour mixture until fully incorporated and then add chocolate chips until well-blended.
- Working on baking sheet, fill ice cream scooper with batter, drop into hand and then roll dough in the peanuts, pressing the nuts into the dough. Place on lined cookie sheet spaced a couple inches apart.
- Bake for about 12 minutes or until edges are light golden brown.
Here’s how they look before baking. No need to be so precise, just roll those peanuts and shove them in the sides if they roll back off!
Hello! Wanted to bake this, looks amazing, but the recipe posted is for the Heart-Shaped Peanut Butter Chocolate Chip Cookies!
Hi there. I’m not sure how that error happened! You’re right, the recipe box has a different recipe and I can’t seem to locate the correct recipe on my blog. In the meantime, there’s this one that is similar. https://garlicgirl.com/2011/12/12/peanuty-peanut-butter-chocolate-chip-cookies/ Thank you for letting me know. I’ll work on fixing this problem.
OK, I finally fixed the error by updating the recipe! I hope this helps! https://garlicgirl.com/2021/11/22/roasted-peanut-peanut-butter-cookies/
Looks like the recipe is labeled correctly, but still not the correct recipe.
I see the correct recipe at this link. Now I’m confused. 🙂 https://garlicgirl.com/2021/11/22/roasted-peanut-peanut-butter-cookies/
Do you have the measurements for this recipe in metric syst.? 🙂
Sorry, I do not. 😌