Double-Peanut Cookies

For those who just can’t get enough peanuts, this cookie is for you! MORE+ LESS-

By Betty Crocker Kitchens

November 27, 2007

cup creamy peanut butter

3/4

cup granulated sugar

3/4

cup packed brown sugar

1/2

cup butter or margarine, softened

eggs

1 1/2

cups Gold Medal™ all-purpose flour

teaspoon baking soda

1 1/2

cups chopped unsalted dry-roasted peanuts

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1

Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
2

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Creamy peanut butter works best in these cookies because it’s so easy to work with. Reduced-fat peanut butters will work, too, but the cookies will be a little drier and a bit tougher.
For a richer butterscotch flavor, use all brown sugar.