Peanut butter cookies

  • Makes about 2 dozen.
  • About half an hour.

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 butter-sugar-egg mixture.

    Stir in the ground peanuts.

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

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