Last month, I finally nailed down a chocolate chip cookie that I think is an all time winner. Of course, that recipe will be in rotation here forever… This led me to think that we don’t have a go-to peanut butter cookie recipe. Without any ripe fruit in the fruit bowl vying for a delicious tart of some sort, cookies with only pantry staples, became the next best option.
Most recipes I see suggest using a commercial brand of peanut butter for the added sugar and flavor. I only had the organic kind with the daunting oil floating on the top that you have to stir up before using. This is me, living on the edge using the healthy choice. Knowing that I do enjoy a challenge, I proceeded with the organic, albeit, crunchy version.
No surprise; flour, sugar, and peanut butter made a tasty treat. I don’t have any jif type peanut butter to compare how it would taste, but no one here is not complaining about warm delicious cookies!
- 1 cup dry roasted peanuts, smashed
- 2 1/2 cups all purpose gluten free flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 1/2 lb salted butter (2 sticks)
- 1 cup crunchy peanut butter
- 2 large eggs
- 2 tsps vanilla
Preheat your oven to 350 degrees, set a rack in center of oven.
Place the dry roasted peanuts in a freezer bag then roll a rolling pin over until broken up into small pieces pea size and some smaller.
In a medium bowl mix together the flour, baking soda, baking powder and salt, set aside.
Using a stand mixer or hand held beat butter in a large bowl until creamy.
Add sugars and beat on medium about 3 mins, scraping down the bowl when needed.
Add peanut butter beat until fully incorporated.
Add the eggs, then vanilla.
Fold in dry ingredients then add the dry roasted peanuts mix well.
Scoop by generous teaspoons into hand then roll into a ball, place on parchment lined baking sheet and depress slightly.
Wet a fork with cold water and place over each cookie making a crisscross pattern.
Place in heated oven and bake 10-12 minutes, or until edges are just slightly browned.
Remove from oven and cool on baking sheet a few minutes then remove to cooling rack.