Recipe: Peanut Butter Cookies Studded with Salted Roasted Peanuts

PEANUT BUTTER COOKIES STUDDED WITH
SALTED ROASTED PEANUTS
"These cookies, which are pretty addictive if you're a peanut butter fan, have the texture of pecan sandies, short and crumbly and not too sweet. Because they're chunky with the addition of peanuts, they don't carry the classic imprint of fork tines."



2 cups flour such as all-purpose, spelt, or white whole wheat
1 teaspoon baking powder
1/2 teaspoon baking soda
A scant 1/2 teaspoon sea salt
1/2 cup butter, at room temperature
2/3 cup smooth or chunky organic peanut butter
1/4 cup roasted peanut oil or light peanut oil
1 cup light brown sugar
1 whole egg and 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup or more salted roasted peanuts

Heat the oven to 350 degrees F. Line two sheet pans with parchment paper.

Stir together the flour, baking powder, baking soda, and salt to blend them; set aside.

In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and oil on medium speed until smooth and creamy. Blend in the brown sugar. Add the whole egg, egg yolk, and vanilla and beat until smoothly blended. Turn the speed to low, add the flour mixture and mix just until it's well incorporated, then stir in the peanuts.

Scoop up heaping tablespoons of the dough and drop them onto the pans, spacing them about 1 1/2-inches apart.

Bake the cookies, switching the pans between the racks midway through baking, until lightly browned around the edges, about 10 minutes. Let them cool completely on the pans before removing.

VARIATION:

WITH CHOCOLATE:
If you're a fan of peanut butter and chocolate, you've probably already thought of adding chunks of chocolate to the dough. A cup will be plenty.

Makes about 30 (2-inch) cookies
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: Vegetable Literacy by Deborah Madison