Double Peanut Cookies
A variant of Peanut Butter Cookies — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.
Contains gluten, dairy, egg, peanut
Restrictions
Containsgluten · dairy · egg · peanutIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 cup | peanut butter (commercial creamy) |
| ½ cup | butter (room temperature) |
| ¾ cup | brown sugar |
| ½ cup | sugar (divided: dough and rolling) |
| 1 unit | egg |
| 1 tsp | vanilla extract |
| 1 ½ cup | flour |
| 1 tsp | baking soda |
| ½ tsp | salt |
| ½ cup | peanuts (chopped) |
Steps
- mix4 minpeanut butter + butter + sugars creamed, then egg + vanillacreamed until fluffy — peanut butter behaves as a second fat here, which is why this dough uses less butter than the chocolate-chip entry and still bakes rich
- fold2 minflour + soda + salt, just combinedthe dry side in with minimal strokes — a stiff dough is correct and is the reason the fork exists. Fold the listed chopped peanuts through the just-combined dough before shaping and crosshatching.
- prep8 minballs rolled in sugar, crosshatched with a forkwalnut-size balls rolled through the reserved sugar, set on parchment, and pressed twice with fork tines in a crosshatch — the press is load-bearing: this dough will not spread on its own, and an unpressed ball bakes into a raw-centered dome; the pattern is just the fingerprint the function leaves
- bake11 min350°F, until the edges set and the tops look UNDERdonepulled when the centers still look soft — peanut butter cookies overbake into sand faster than any cookie in the catalog, and the carryover on the hot sheet finishes them; ten minutes on the pan before the rack is part of the bake, not a wait