Crunchy Peanut Butter Cookies With Dry Roasted Peanuts
These peanut butter cookies have more peanut butter and less flour than the classic recipes. Special ingredients include dry roasted peanuts and crunchy potato chips.
Servings: 30 people
Ingredients
- 1 cup sugar
- 1 cup light brown sugar
- ½ cup butter softened
- ½ cup shortening
- 1 ½ cup peanut butter
- 2 eggs spoon beaten
- 1 teaspoon vanilla extract
- 2 ¼ cup flour
- 2 teaspoons baking soda
- Pinch of salt
- ½ cup salted ruffle potato chips crushed
- ½ cup salted dry roasted peanuts chopped
Instructions
- Combine sugar and brown sugar.
- Mix butter and shortening into the sugars using a mixer.
- Take a large spoon and continue to mix and cream the sugars and shortening mixture.
- Add peanut butter and mix well.
- Stir in eggs and vanilla extract.
- Combine baking soda, salt, and flour in a bowl then add to mixture.
- Add crushed potato chips and peanuts.
- Drop by spoonful onto a greased cookie sheet. You can also roll them into small balls. Use a fork dipped in flour to press the dough down using a crisscross pattern.
- Bake at 350 degrees for 12 minutes. Time will vary according to your oven. The cookies should be lightly browned. They will darken a little after you remove them from the oven.
Notes
In the old days, I always mixed everything by hand, and it wasn't easy, especially before I modified the recipe with more peanut butter and less flour. Now, I use a mixer for most of the process. It is entirely up to you how you mix your dough.