My peanut butter cookies scream-out for glass of cold milk. The quality of the cookies will be best if prepared with a main-stream peanut butter brand (Jif, Skippy, etc.), but I always use a natural peanut butter. The result is just a little more tender. Bring the butter and eggs to room temperature before mixing.
2 sticks unsalted butter
1 cup peanut butter (chunky or creamy)
1 cup light brown sugar, lightly packed
½ cup sugar
2 large eggs
2 1/3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup salted peanuts, coarsely chopped
About ½ cup sugar, for rolling
Heat oven to 350°. Using a stand or hand-held mixer, cream the butter and peanut butter together until smooth and silky, then add the sugars and eggs. Cream until well blended and the mixture is fluffy, about three minutes. Sift the flour, baking soda and baking powder together and, using a low speed, pour the flour mixture into the batter and mix until just incorporated. Stir in the chopped peanuts.
Place ½ cup of sugar on a small plate. Line baking sheets with parchment paper. Roll the cookie dough into walnut-sized balls and roll the balls in the sugar to coat completely. Place the balls two-inches apart on the baking sheet. Use a fork to make criss-cross marks or use the bottom of a glass to slightly flatten the top of each cookie. Bake for 10-11 minutes. The cookies should not be browned around the edges. Let cool on the baking sheet for a few minutes before removing with a metal spatula to a wire rack to cool. Makes 4 dozen.
