Everyone needs a solid peanut butter cookie recipe in their baking arsenal and this is my favourite. These are thick, chewy cookies that are rolled in granulated sugar before baking for a little crunch. I also like to add some roasted chopped peanuts for extra texture.

Looking for more peanut recipes? Check out my Healthy(er) Peanut Butter & Banana Muffins and my Croccante Americano (aka Peanut Brittle)!

Ingredients:

• 1 cup butter, softened
• 1 cup smooth peanut butter
• 2 cups brown sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 2 1/2 cups all-purpose flour
• 1/2 cup roasted peanuts, chopped
• granulated sugar, for rolling

Method:

1. Preheat oven to 350F and grease baking sheets with nonstick cooking spray or line with silicone baking mats.
2. Using an electric mixer fitted with the paddle attachment or a handheld mixer, cream the butter, peanut butter and sugar together until pale and fluffy. This should take about two minutes.
3. Add the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.
4. Reduce mixer speed to low and add in the baking powder, baking soda and flour. Mix until combined. Stir in the chopped peanuts.
5. Use a medium-sized ice cream scoop to shape dough into balls. Roll cookies in granulated sugar and place on prepared baking sheets.
6. Bake cookies for 12 minutes. Do not overbake if you want them to stay soft and chewy! Cool on a wire rack.

• Yield: 24 large cookies