Chewy Peanut Butter Cookies
Servings: 3 dozen
Ingredients
- 1 cup butter softened
- 400 grams gluten-free flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup Skippy extra crunchy peanut butter
- 2 large eggs
- 1 cup dry roasted peanuts chopped
Instructions
- Preheat the oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Use a food processor to roughly chop the peanuts and set aside.
- In a small bowl, mix together gluten-free flour, baking powder, salt and set aside.
- In a stand mixer, beat the butter and sugars together for about 3 minutes until it's light and fluffy. Add the peanut butter and continue mixing.
- Beat the eggs in one at a time until thoroughly combined.
- sift in the flour mixture and beat until well incorporated.
- Stir in the crushed peanuts.
- Use a 2 tablespoon cookie scoop to scoop out dough and place 8 cookies on each baking sheet. Slightly flatten the top of each cookie.
- Bake for 12 minutes. Allow to cool on the baking sheet for 10 minutes. Remove and place on a wire rack to continue cooling.
- Repeat until all of the cookies are baked.
- Serve.
Notes
Be sure to read all labels for gluten-free.
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