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~ Just Nuts - Salted Peanut & Peanut Butter Cookies ~

IMG_3795Is any celebratory cookie table display complete without a plate of some type of peanut butter cookies on it?  We all know the answer is no.  Peanut butter cookies are beloved by all, and, it genuinely saddens me that folks with peanut allergies will never know the joy of a salty and sweet peanut- and peanut-butter-laced cookie.  Some recipes contain oatmeal and chocolate chips, other recipes are simply over-the-top, I've likely baked them all.  In this version, salty cocktail peanuts get added, which adds to the peanutty goodness.  The ratio of wet-to-dry ingredients has been adjusted too, which produces crispy-on-the-outside and slightly-soft-in-the-center cookies.

Crispy on the outside & slightly-soft in the center...

IMG_3744For the dry ingredients:

2  cups unbleached, all-purpose flour

1  teaspoon baking powder

1/2  teaspoon baking soda

1/2  teaspoon sea salt

For the wet ingredients:

3/4  cup salted butter, at room temperature, very soft (1 1/2 sticks)

2  large eggs

1  cup granulated sugar

1  cup lightly-packed dark brown sugar

2  teaspoons peanut butter flavoring

2  teaspoons pure vanilla extract

1  cup creamy peanut butter

For the add-ins:

2  cups salted cocktail peanuts

IMG_3749 IMG_3749 IMG_3749 IMG_3749~Step 1.  In a large bowl, place the softened butter, eggs, granulated sugar, brown sugar and peanut butter flavoring and vanilla extract.  On high speed of hand-held electric mixer, while scraping down the sides of the bowl with a large rubber spatula, beat until thoroughly combined and creamy, 30-45 seconds.  Lower the mixer speed and thoroughly fold in the peanut butter.  

IMG_3761 IMG_3761 IMG_3761 IMG_3761~Step 2.  Add the dry ingredients. On low speed of mixer and with the aid of a large rubber spatula, incorporate the dry ingredients into the wet ingredients.  A thick, cookie dough will have formed.  Add the peanuts.  Using the spatula, thoroughly fold them into the cookie dough.

IMG_3772 IMG_3772 IMG_3772 IMG_3772 IMG_3772~Step 3. Using a 1 1/2" ice-cream scoop, place 12-15 balls of cookie dough on each pan.  Bake cookies, one-pan-at-a-time, in preheated 350° oven, 10-11 minutes.  Cookies will be very lightly browned around the edges and slightly on the tops.  Do not over-bake these cookies.  Remove from oven and allow to cool and firm up on pan 1-1 1/2 minutes, then use a thin spatula to transfer cookies from pan to wire rack to cool completely.

... different from Grandma's Old-Fashioned Peanut Butter Cookies:

IMG_3802Just Nuts - Salted Peanut & Peanut Butter Cookies:  Recipe yields 5 1/2 dozen, 2"-round cookies.

Special Equipment List: , 17 1/2" x 12 1/2" baking pans; parchment paper; spoon; hand-held electric mixer; large rubber spatula; 1 1/2" ice-cream scoop; thin spatula; wire cooling rack

6a0120a8551282970b0240a4cf0bc2200dCook's Note: If it's full-throttle roasted-peanut flavor and crunch you crave, there's no need to look elsewhere for a peanut butter fudge recipe. Lightly-roasted peanuts, crunchy peanut butter, peanut-butter morsels, and, peanut butter flavoring team up in my version, and, trust me, nobody can eat just one piece of this peanutty fudge. This recipe (which has been tested, tasted and approved by many) is super-easy and foolproof, so, for those who've never tried making fudge before, or novice cooks, this recipe is ideal.  You gotta try my ~ Ultimate-Best Peanut Butter Fudge ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2021)


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