What makes these peanut butter cookies so good? 

For one thing: see those fork hash marks? They’re not just for decoration. They help the cookies bake more evenly. Because peanut butter makes a dense dough, it makes it harder to bake through. The criss cross pattern helps create a soft center while maintaining crispy edges; AKA peanut cookie perfection.


Nutty Peanut Butter Cookies


  • 2½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (8 ounces) salted butter, softened
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 cup extra-crunchy peanut butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups roasted salted peanuts, ground in a food processor to resemble breadcrumbs, or 1 cup of the packed ground peanuts.


  1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In the bowl of a stand mixer, cream together butter with the two sugars until fluffy; about 3 minutes. Add the peanut butter and beat until combined. Add the eggs, one at a time, followed by the vanilla. Gently fold in the dry ingredients. Add the ground peanuts and stir gently until just incorporated.
  2. Using a medium cookie scoop or 1½ tablespoons of dough, form dough into large balls. Place them 2 inches apart on a parchment-lined sheet pan. Press each ball of dough with a fork dipped in cold water to create a crosshatch pattern.
  3. Bake until cookies are puffy and slightly browned along the edges, about 10 to 12 minutes. The cookies will not look fully baked. Let cookies cool on the sheet pans for 5 minutes before transferring to cooling racks. Once cooled, place cookies in an airtight container in the refrigerator for up to 7 days.
Did you make this recipe?
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September 02, 2020 — Mary DiSomma