Peanut butter cookies
Unlike most peanut butter cookies, these are made with natural peanut butter made from 100% peanuts. They also contain ground peanuts for added flavor. I leave out the vanilla, which I don’t think adds anything to the peanut flavor, and add a bit of nutmeg instead. Note that warm from the oven they’ll taste quite strongly of nutmeg, but once cooled the flavor will mellow.


 [frac]1/2[/frac] cup roasted peanuts

Pulse in a food processor until coarsely ground, somewhat coarser than cornmeal. Don’t overprocess and let them turn into a paste.



 [frac]1/2[/frac] cup butter, softened
 [frac]1/2[/frac] cup natural peanut butter
 [frac]1/2[/frac] cup white sugar
 [frac]1/2[/frac] cup brown sugar

Cream together.



 1 egg

Beat in.



 1[frac]1/4[/frac] cup flour
 [frac]1/2[/frac] teaspoon salt (slightly less if your peanut butter is salted and/or you are using salted peanuts)
 [frac]1/4[/frac] teaspoon baking soda
 [frac]1/4[/frac] teaspoon baking powder
 [frac]1/2[/frac] teaspoon nutmeg

Whisk together, then combine with buttersugaregg mixture.
Stir in the ground peanuts.


Roll into 1inch balls and set an inch apart on greased baking sheets. For the traditional crisscross pattern, flatten slightly with a fork dipped in cold water.

Bake for about 10 minutes at 350°F, or until slightly underdone. Cool on the baking sheets until they set up, then on racks.