With that signature soft, chewy texture, plus crunch from whole roasted nuts.
Chunky peanut butter gives great peanut flavor and lots of tiny crunches of peanut, while whole roasted peanuts add a deeper layer of peanut flavor and larger chunks.A lot of peanut butter cookies are simply basic butter cookies with peanut butter mixed in. They're pretty darn good, but these are not those cookies.
The first key is using chunky peanut butter instead of creamy, guaranteeing tender little pops of peanut nubbins, oras they're more commonly known, in every bite. Then you'll fold in whole roasted peanuts to add a deeper nutty flavor and an even chunkier peanut bite. Together, these two elements add layers of texture and flavor for a more complex cookie experience. with both white and light brown sugars.
Next, you beat in eggs and then add the dry ingredients and peanuts in stages, folding just enough to mix it all together thoroughly. It's important to keep the mixing to a bare minimum once the flour is added, since over-mixing will develop more gluten and toughen the cookies up. Stop as soon as the last traces of flour are folded in.
After that, you portion the dough into one-ounce balls , roll them in granulated sugar to create an extra crisp and sweet exterior, and arrange them on parchment-lined baking sheets. If the dough is too soft to work with, stick it in the refrigerator for several minutes to help firm it slightly. The last step is to press the cookies flat. We like to push down with a fork, rotating it 90 degrees to make a crosshatch pattern. Once they're baked, the cookies come out tender, crunchy, and packed with peanut-y flavor.While this recipe's headnote was written by Daniel Gritzer, the recipe itself was adapted by Carrie Vasios Mullins from the book
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