Harvest Park Healthy Food Hub
Inspired by DC Central Kitchen, Upstate entrepreneur Liberty Canzater created a place for un- and underemployed locals to learn job skills in the kitchen.
When I meet Chef Courtney Lindsey in his k...
Big, soft, peanut butter cookies are a staple at the Monarch Café. The extra peanuts and crunchy peanut butter in this recipe give an almost savory hit of salt, balanced by a strong vanilla vibe and sugar dust. Ever wonder why we mark peanut butter cookies with a fork? The peanut butter makes the cookie dough extra dense. In order for the cookie to bake evenly without burning, it needs the extra help flattening out.
Ingredients
SERVINGS: 2 1/2 Serving(s)
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- 1 cup granulated sugar
- 1 cup crunchy peanut butter (We like Jif.)
- 2 eggs
- 2 teaspoons vanilla
- 1 cup dry-roasted salted peanuts, finely chopped Granulated sugar, for rolling
Preparation
Preheat oven to 350°.
In a medium bowl, whisk together flour, soda, baking powder and salt. Set aside.
With an electric mixer, beat butter until soft. Add sugars, and continue beating until light and fluffy. Mix in peanut butter. Add eggs one at a time, and beat until fully incorporated. Stir in vanilla. Using a wooden spoon, stir dry ingredients into batter, and fold in chopped peanuts, just until mixed.
Spread granulated sugar in a shallow dish. Shape dough into walnut-sized balls and roll in sugar, spacing 2 inches apart on an ungreased cookie sheet. Flatten with the back of a fork in a crosshatch pattern. Bake until just golden at the edges for soft cookies, about 14-15 minutes. (Cookies will continue to set out of the oven.) Cool on racks.
Related Stories & Recipes
