Slice-and-bake Peanuts

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• 1 cup dry roasted salted peanut
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened (1 1/2 sticks)
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter

Recipe

• 1 place peanuts in a food processor and finely chop. combine flour, baking powder and salt in a medium-size bowl.
• 2 combine butter and both sugars in a large bowl; beat on medium-high speed with an electric mixer until fluffy, about 2-3 minutes. add eggs and vanilla and beat until smooth. add peanut butter and beat until smooth. stir in flour mixture just until incorporated. stir in the chopped peanuts.
• 3 divide the dough into 2 equal portions. turn one portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 12x2-inches. wrap dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours. repeat with the remaining dough. (dough logs may be wrapped tightly in plastic and frozen for up to 1 month. slice and bake directly from the freezer).
• 4 heat oven to 350.
• 5 slice the dough so it doesn't become flattened as you cut. place cookies on ungreased baking sheets at least 2-inches apart. pinch together opposite sides of each slice at the middle to create a peanut shape, reshaping as necessary.
• 6 bake at 350 until lightly colored, 13-15 minutes (a minute or 2 longer for frozen dough). let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely. keep at room temperature in an airtight container for 2-3 days.
• 7 drizzle (opt): if desired, melt 1 cup peanut butter chips with 1/2 teaspoon vegetable shortening in microwave for 1 minute. stir until smooth, then transfer to a resealable plastic bag. snip off a small corner; drizzle over cookies. let dry at room temperature for at least 30 minutes before stacking
• 8 cookies.