Ultra Peanut Butter Cookies

Start to finish: 45 min | Yield: 24 servings, 1 cookie each

These cookies are gluten-free.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter (room temperature)
1 cup brown sugar, well packed
3/4 cup crunchy peanut butter
2 large eggs
1 teaspoon vanilla extract
1 cup (7 ounces) peanut flour
1 teaspoon baking soda
1 teaspoon kosher salt
4 ounces gluten-free semisweet or bittersweet chocolate, finely chopped (optional)

Heat the oven to 375 degrees F with rack in the center of the oven.
Cream together the butter and brown sugar in a mixing bowl with the paddle attachment about two minutes on medium speed. Scrape the sides of the bowl often. Add the peanut butter and mix well. Add the eggs one at a time, mixing until well incorporated. Add the vanilla extract.
In a bowl, whisk together the peanut flour, which may be lumpy, baking soda and salt. Add to the peanut butter mixture and mix until it is a smooth dough. Add the chocolate here, if using.
Use a 2 to 3 tablespoon scoop to form the balls of dough. Or use a spoon and then roll them into balls. Use a fork to flatten them and create a crosshatch pattern. Sprinkle with sugar and bake for 8 to 10 minutes. They will puff up slightly and the tops will be golden, but they should still be slightly soft in the middle. Of course, if you like your peanut butter cookies crunchy throughout, then bake another couple of minutes.

Per serving - Nutrient analysis does not include the optional chopped chocolate. Calories: 130 Calories from Fat: 80

Fat: 9g Trans Fats: 0g Cholesterol: 25 mg Carbohydrate: 11g Protein: 4g Fiber: 1g Sodium: 180 mg

Recipe and photo used with permission from: National Peanut Board
Recipe from Chef Zoë François