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Crunchy Peanut Butter Cookies
In early January we celebrated my mother-in-law’s life with a party filled with good food, lots of wine and a ridiculous amount of cookies. She loved cookies. She loved baking them and gifting them to loved ones and eating them, too! That was a passion we both shared (along with books), which is probably why we got along so well.
While talking with one of her friends, I mentioned how I wanted to do something to honor her this year, and her idea was brilliant: once a month bake cookies from either my mother-in-law’s recipe collection or the last cookbook she gifted me. Since I have recently loaned out her massive collection of recipes to other family members to photocopy, I have chosen a recipe from Dorie’s Cookies by Dorie Greenspan. The funny thing is, when I was given this cookbook, there were sticker tabs on recipes that caught my mother-in-law’s attention and today’s recipe is one of those recipes.
There are literally thousands of different peanut butter cookie recipes available on the internet at any given moment. These peanut butter cookies are unlike any other recipe I have tried for one reason alone: the sprinkled turbinado sugar on the top of each cookie. The dough for these cookies is delicate, and if you attempt to roll them into a ball, you’re going to have a literal mess on your hands.
While I was scooping out dough with my beloved ice cream scoop, my husband asked me why I was baking cookies on that particularly dreary Sunday afternoon. After telling him my plan to honor his mother with a cookie recipe each month of the year, he asked me why I didn’t make her oatmeal chocolate chip cookies. The same cookies his uncle brought to her memorial that wasn’t as good as his mother’s. The same cookies his cousin also brought to her memorial that wasn’t as good as his mother’s. They used the same exact recipe that she used. Yeah, I think I’m leaving that recipe alone for the time being.
After these bad boys came out of the oven, I waited for him to say something about how they weren’t as good as his mother’s (she made her’s with chocolate chips), but much to my surprise, he smiled and said, “Momma would have loved these!”
- 2 cups, sifted all-purpose flour
- 1/4 teaspoon baking powder
- 1 1/2 cups, at room temperature creamy peanut butter
- 2 sticks, at room temperature, cut into chunks unsalted butter
- 3/4 teaspoon fine sea salt
- 2/3 cup packed light brown sugar
- 2, at room temperature large eggs
- 1 cup, finely chopped roasted peanuts
- for sprinkling turbinado sugar