Description
A soft, chewy cookie dough with rich, creamy peanut butter blended into the dough, rolled in turbinado sugar for a crunchy outer edge, and stamped with the classic criss-cross pattern before baking to warm, nutty perfection.
Ingredients
Units
Scale
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
- 1 cup peanut butter
- 3/4 cup Turbinado sugar for coating
Instructions
- Preheat oven to 350°F. Prep 2 cookie sheets with parchment paper and set aside.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set to the side.
- You can use a handheld electric mixer or a stand mixer. In a medium bowl or bowl of an electric mixer with paddle attachment, cream cold butter until soft and whipped. Add in sugars, mixing on medium speed until combined and fluffy. Next, mix in creamy peanut butter until blended.
- Mix in eggs and vanilla, blending again until combined.
- Add half of the flour mixture into the creamed butter mixture and beat on medium speed until just combined. Add in the remaining flour mixture and mix in until just combined.
- Scoop large cookie dough balls, roll in coarse sugar, and place onto one of the cookie sheets lined with parchment paper. Freeze the doughballs in the freezer for 10 minutes.
- Bake cookies for 12-15 minutes. Transfer cookie sheet to a wire rack and let cool for 5 minutes. Best if eaten warm!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking