Recipe
Peanut Butter Cookies

INGREDIENTS:

• 1 (16 oz) jar honey roasted peanuts – I used Planters brand
• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 1 cup brown sugar, packed
• 2 eggs
• 1 tablespoon vanilla – I like Nielsen Massey
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup sugar + a dash of cinnamon for rolling

PREPARATION:

• Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature

DIRECTIONS:

1. Preheat oven to 350 degrees F. Add the peanuts to the workbowl of a food processor and process for 4 minutes until smooth. Add salt to taste if desired (I didn’t add any).
2. Beat butter, sugars, and 1 1/4 cups of homemade peanut butter on medium-high speed for 3 minutes. Add eggs and vanilla and mix on medium speed for 2 minutes. Whisk together flour, baking soda, baking powder, and salt then add to wet ingredients and mix on low speed until just combined.
3. Using a medium cookie scoop, scoop dough into balls, and roll in cinnamon sugar. Use a fork to press flat, making a crisscross pattern. Bake at 350 for 10 minutes until edges just start to turn golden (mine baked between 6-9 minutes).

Makes 4 dozen cookies.

(Recipe adapted from Kevin & Amanda)

 
Increase the yum factor (to room temp cookies):

INGREDIENTS:

• Semi-sweet chocolate chip morsels
• Crisco
• Dry roasted peanuts, chopped

PREPARATION:

• Chop peanuts

DIRECTIONS:

I don’t recall exactly how much morsels I used.  If I had to guess, maybe a cup? It’s basically for every 1/2 cup morsels, add 1/2 teaspoon Crisco, then melt (I used my double boiler). Dip cookies, then top with chopped peanuts. Yum!