Peanut butter cookies are a classic, especially when topped with a Hershey’s Kiss. But these old-fashioned peanut cookies from King Arthur Flour are quite different than that childhood staple. Featuring both peanut butter and ground peanuts, these cookies are almost cake-like, with a delightful crunch from the ground nuts.
I definitely plan to make these again, and next time I plan to under-bake them but just a few minutes. They were delicious the first day, but started to dry out quicker than I expected on the following days. I suspect a 10-minute bake would be sufficient, so we’ll see what happens next time. I also wonder about adding some peanut butter or chocolate frosting to these cookies, or even some miniature chocolate chips. Ideas for next time!
- 1/2 cup butter, slightly softened
- 1/2 cup peanut butter
- 1 cup light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 cups flour
- 1 cup salted peanuts, ground*
*When grinding nuts, place them in a food processor and pulse them until they’re a fine consistency with some larger pieces. Don’t go too far, or you’ll make your own nut butter…which is not necessarily a bad thing.
Preheat oven to 350. Line two baking sheets with parchment paper.
In a mixer fitted with the paddle attachment, cream together butter, peanut butter, sugar, baking powder, vanilla, and salt. Beat in eggs, then stir in the flour and ground peanuts.
Using a 2-inch cookie scoop, drop scoops of dough onto the baking sheets. Bake for 10-12 minutes, until cookies are set and light golden brown at the edges. Remove from an oven and allow to cool on the baking sheet for about 2 minutes, then remove to a wire rack to cool completely.
Store in an airtight container at room temperature for 2-3 days. Makes about 3 dozen.