Chunky Peanut Butter Cookies

Chocolate University

Chunky Peanut Butter Cookies

Prep time: 15 minutes
Baking time: 10-12 minutes
Chill time: 1 hour
Yields 18-36 cookies

Chunky Peanut Butter Cookies Ingredients:

1 c. unsalted butter
1½ c. chunky peanut butter
1½ c. light brown sugar
½ c. granulated sugar
2 large eggs
2 t. real vanilla extract
2½ c. all-purpose flour
1½ t. baking soda
1 t. baking powder
1 c. unsalted peanuts, divided


1. Place the top oven rack in the center position and pre-heat oven to 375°F. Line two large baking sheets with parchment paper or a Silpat™ baking mat and set aside.

2. Cream the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowls. Add the eggs and vanilla extract, and mix to combine.

3. In a separate large bowl, combine the flour, baking soda, baking powder, and 2/3 cup unsalted peanuts. Slowly add the dry ingredients to the wet ingredients and mix until just combined.

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4. Transfer dough to the refrigerator and chill for one hour.

5. Once chilled, divide the dough into equal-sized balls and arrange on the prepared baking sheets, leaving 2 inches between each ball. Press the dough down with a fork in a crisscross fashion to flatten. Add remaining chopped peanuts to the top of the cookies and press the peanuts down into them.

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6. Place the baking sheets into the pre-heated oven and bake for 10-12 minutes, or until the cookies are golden brown on top and cooked through.

7. Remove from the oven and let the cookies sit for 2-3 minutes before transferring to a wire rack to cool before serving. Enjoy!


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