Salty Crunchy Peanut Butter Cookies better than the traditional recipe with roasted peanuts in the dough. With or without fork marks.
I go through stages where I can’t get enough peanut butter desserts. I loved the Pretzel Peanut Butter Cookies so much that I gave them all away and was still in the mood for something with peanut butter so I tried another recipe from The Sweeter Side of Amy’s Bread, Salty Crunchy Peanut Butter Cookies. It’s hard to improve on the basic Betty Crocker peanut butter cookie recipe with fork marks on top, but these were just a little bit better. I used Justin’s peanut butter and salted roasted whole peanuts. These are crunchy from the roasted peanuts and a little bit saltier than a basic peanut butter cookie. Using a natural peanut butter without additives makes them a little healthier, so I didn’t feel so bad eating them. You could make these less salty by decreasing the salt in the cookies and using un-salted peanuts if you are watching your sodium intake. They would still be great. I also love that they called for the fork criss-cross on top.
My daughter wanted to know why we put the criss-cross shape on peanut butter cookies and not on other cookies. I did a bit of research and it seems this is mostly just a tradition that was first mentioned in an early Pillsbury Cookbook. Since peanut butter dough is a little denser than other cookies, the idea is that flattening will help them cook more evenly and make them crispier. Pressing them flat with a glass does the same thing, but they just wouldn’t taste the same without the cute criss-cross.
Salty Crunchy Peanut Butter Cookies
- 1 ¾ cup flour
- 2 teaspoons salt
- ¾ teaspoon baking soda
- 2 eggs
- ¾ teaspoon vanilla
- ⅔ cup creamy peanut butter
- ¾ cup butter softened
- ⅔ cup dark brown sugar
- ⅔ cup sugar
- 1 ¼ cups salted peanuts
- Preheat oven to 350º. Line cookie sheets with parchment paper.
- In a bowl, add the flour, salt, and baking soda and whisk together. In a separate bowl, whisk together the eggs and vanilla.
- In the bowl of an electric mixer, cream together the peanut butter, butter and sugars on medium speed for 2 minutes, until well combined, scraping the sides. Gradually add the egg mixture until well combined.
- With the mixer on low speed, add the dry ingredients in stages. Mix only until everything is just combined, scraping down sides and bottom. Add the salted peanuts and continue mixing on low speed until the nuts are evnely distributed.
- Using an ice cream scoop, scoop out ⅛ cup balls and place on prepared cookie sheet. Flatten each ball by pressing the top down firmly with the flat of your hand, then use the tines of a fork to make a criss-cross pattern in the center.
- Bake for 10-12 minutes until they are golden brown and just set. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Barbara’s Tips + Notes
- The Sweeter Side of Amy’s Bread