The best peanut butter cookies

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Quantity: 24 cookies

Nutritional value per serving:

Serving size: 1 of 16 servings
Calories 325, total fat 15 G., saturated fats 4 G., proteins 7 G., carbohydrates 43 G., fiber 2 G., cholesterol 31 mg, sodium 175 mg, sugar 31 G.

We wanted to make the perfect peanut butter cookies, but realized that adding more than one cup of store-bought peanut butter would make the cookies sticky. So, we decided to grind salted roasted peanuts and add the flour to the dough along with the peanut butter to enhance the flavor without sacrificing the texture. Honey and melted butter also enhance the flavor, creating a soft interior and a deliciously cracked exterior. Sprinkle the dough with raw sugar, which will create a contrasting crunch after baking. Its sweetness perfectly balances the salted peanuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup salted roasted peanuts
1.5 cups premium flour
1 teaspoon of baking soda
3/4 teaspoon coarse salt
1.5 cups light brown sugar
1/4 cup granulated sugar
1 cup creamy peanut butter
2 large eggs
55g unsalted butter, melted and cooled
3 tablespoons of honey
2 tsp vanilla extract
1/4 cup raw sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, Peanut butter, Peanut, honey

Cooking the dish according to the recipe:

Position the oven rack on the middle shelf and preheat the oven to 190°C.
Blend the peanuts in a food processor until very finely ground; it should have the consistency of almond flour. In a medium bowl, combine the ground peanuts, flour, baking soda, and salt.

In a large bowl, beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey, and vanilla extract with a mixer until smooth. Add the flour mixture and mix on low speed until a soft dough forms.
Scoop 2 tablespoons of dough (or use a 30 ml ice cream scoop) and roll the dough into balls. Place them evenly on the prepared baking sheets (12 balls per sheet). Sprinkle with raw sugar.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Bake the cookies, one baking sheet at a time, until the edges are set and starting to brown, 12-15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Categories:

recipe / Calorie content of prepared meals / Food processor / Desserts / Cookie / Food Network - recipes

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