by Diana Rattray
Peanut butter cookies are everyone’s favorite, and this version is sure to be a hit. The cookie dough includes mini semisweet chocolate chips and chopped peanuts. Granulated sugar adds to the appeal of these cookies, or use a larger grain sugar, such as demerara or sparkling sugar.
You could also make the cookies with larger chocolate chips or finely chopped semisweet or milk chocolate. Peanuts are excellent in these cookies, but feel free to trade them in for chopped pecans or walnuts. These cookies have a lovely sandy texture that reminded me of a sablé cookie. I used dark brown sugar, but light brown sugar is fine.
The cookies freeze beautifully, so feel free to make the whole batch and freeze half for another day. Or freeze the dropped cookie dough on baking sheets then transfer them to a freezer bag. Take them out of the freezer about an hour before you plan to bake, then arrange them on the prepared baking sheets and bake as directed. If they are still quite cold they might need a little more time. Look for lightly browned bottoms and edges.
PrintPeanut Butter Mini Chocolate Chip Cookies
With peanut butter for flavor and mini chocolate chips and chopped peanuts for texture, these cookies will win your heart!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 5 dozen cookies 1x
- Category: Cookies, Peanuts
Ingredients
- 2 1/4 (280 grams) cups ap flour
- 1/4 teaspoon baking powder
- 3/4 teaspoon table salt
- 1 1/2 cups (390 grams) peanut butter
- 2 sticks (226 grams) butter
- 1 cup (213 grams) packed brown sugar
- 1/2 (100 grams) cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (175 grams) mini chocolate chips
- 1 cup (120 grams) chopped salted peanuts
- Sugar, granulated or demerara, for topping
Instructions
- Preheat the oven to 350 F. Line baking sheets with parchment paper.
- Combine the flour, baking powder, and salt; whisk to blend and set aside.
- In a mixing bowl with an electric mixer, beat the peanut butter with the butter until smooth and creamy; add the brown and granulated sugars and beat until fluffy, about 3 minutes.
- Add the eggs and vanilla and beat until well blended.
- With the mixer on low, add the flour mixture and beat just until combined.
- Fold in the chocolate chips and peanuts, if using.
- Use a cookie scoop to drop the dough onto the prepared baking sheets. Sprinkle with sugar,
- or press each mound lightly with a flat bottom glass that has been dipped in the sugar.
- Bake until the edges are set, and the tops are soft, about 16 to 19 minutes.
- If baking on more than one rack, rotate the pans from top to bottom to ensure even baking.
