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Chunky Peanut Butter Cookies

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Chunky Peanut Butter Cookies
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Makes: 32 servings adjust



Step 1

Line baking sheet with parchment paper.


  • 1 14 cups All-Purpose Flour
  • 12 teaspoon Baking Powder
  • 12 teaspoon Baking Soda
  • 12 teaspoon Kosher Salt

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.


  • 12 cup Unsalted Butter, softened
  • 1 cup Light Brown Sugar, packed
  • 1 teaspoon Vanilla Extract
  • 1 cup Creamy Peanut Butter, skippy natural no-stir preferred

Step 3

In the bowl of an electric mixer, beat the butter, peanut butter, brown sugar and vanilla on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.


  • 1 large Egg

Step 4

Add the egg and beat until incorporated, about 20 seconds more.

Step 5

Add the dry ingredients from step 2 and mix on low speed until just combined, scraping the sides of the bowl as necessary.


  • 1 cup Peanut Butter Chips
  • 12 cup Peanuts, finely chopped

Step 6

Mix in the peanut butter chips and chopped peanuts.

Step 7

Chill the dough for 1 hour. NOTE: It is not absolutely necessary to chill the dough, however it is quite sticky and difficult to handle if you don't have a "cookie scooper." Chilling the dough makes it much easier to handle, but feel free to skip this step if you like.

Step 8

Preheat to 325°F.

Step 9

Using a 1-1/2-inch scooper with a wire scraper (if you don’t have one, use a spoon and your hands), form the dough into golf ball-sized balls on the prepared baking sheet.

Step 10

Using the tines of a fork, mark a crisscross pattern on the cookies, pressing them down slightly.

Step 11

Bake for 10-12 minutes until puffed and golden on the bottom.

Step 12

Let the cookies cool on the baking sheets for a few minutes, and then, lifting the parchment paper, transfer to a rack to cool completely. NOTE: The cookies are very fragile when hot, so take care not to break them. They’ll firm up nicely as they cool.
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