These peanut butter cookies are perfect for summer. They are super fast and easy to make on hot summer days.
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup crunchy peanut butter (not natural)
1 cup light brown sugar
¾ cup granulated sugar
2 eggs
1½ cups chopped salted peanuts
To Finish:
½ cup granulated sugar, for rolling
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line three baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
3.
With an electric mixer, beat the butter on medium speed for two
minutes, until smooth and creamy. Add the peanut butter and beat for
another minute or so until combined and creamy. Add the light brown and
granulated sugar and beat for an additional 3 minutes, until light and
fluffy, scraping the sides of the bowl as necessary. Add the eggs, one
at a time, beating for about a minute after each addition, again
scraping the sides of the bowl as necessary. Reduce the speed to low and
add the dry ingredients gradually, mixing only until just combined. Mix
in the chopped peanuts for about seconds.
4.
Put the additional ½ cup of granulated sugar in a small bowl. Using a
large cookie scoop (or about 3 tablespoons full of dough), scoop out the
dough and roll into a ball. Drop the balls of dough into the sugar and
roll around to coat, them place on the prepared baking sheets, leaving
about 2 inches of space between them. Dip the tines of a fork in the
sugar and press the tines against each ball in one direction, and then
in a perpendicular directions - the balls of dough should now be
flattened rounds with crisscross indentations.
5.
Bake the cookies for about 10 to 11 minutes, until they are lightly
browned and still a little soft. Let the cookies sit on the baking sheet
for a minute before transferring them to a cooling rack. (If you are
re-using baking sheets, be sure to cool the baking sheets between
batches.) Cool to room temperature. The cookies should be stored in an
airtight container at room temperature for up to 5 days.
These peanut butter cookies are great for any occasion, like barbecues, parties, or even just for fun.
This summer, my ___(adj.)____ and I are going to___(adj.)___and have____(noun)__of fun. I can't wait to tan my___(verb)___and swim in a nice and____(adj.)___pool. I can already tell that this____(adj.)__summer is going to be a_____(adj.)__blast! Especially all of the___(adj.)___camping with my___(adj.)___ __(adj.)_____ ____(adj.)___family!
Dear NNN,
