Honey Roasted Peanut Butter Cookies
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|2 1/2 c||all purpose flour|
|1/2 tsp||baking soda|
|1/2 tsp||baking powder|
|1/2 tsp||kosher salt|
|1 c||salted butter, softened|
|1 c||packed dark brown sugar|
|1 c||granulated sugar|
|1 c||honey roasted peanut butter|
|1 1/2 c||honey roasted peanuts, pulsed in blender or food processor to resemble bread crums, about 14 pulses|
Roy, WA (pop. 793)
Member Since Aug 2010
I love honey roasted peanut butter and peanut butter cookies so I decided to combine the two using my all time favorite peanut butter cookie recipe. These are certain to be a big hit at your next bake sale they freeze well if they make it that far.
Adjust oven racks to upper-middle and lower middle postions and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Whisk flour, baking soda, baking powder, and salt together in medium bowl and set aside.
Using a stand mixer fitted with the paddle, beat butter, brown sugar and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add peanut butter and mix until fully combined, about 30 seconds; add eggs one at a time, and vanilla and mix until combined, about 30 seconds. Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds. Mix in ground peanuts just until combined. Give a final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
Working with 2 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets. Press each dough ball twice, at right angles, with dinner fork dipped in cold water to make crisscross design.
Bake until cookies are puffy and slightly brown around edges, but not the top, about 10-12 minutes (cookies will not look fully baked), switching and roating baking sheets halfway throu baking. Let cookies sit on baking sheet for 5 minutes before transfering cookies to wire rack and let cool to room temperature.