Yield:
48 Cookies (#60 Scoop)
Prep Time:
10 Minutes
Cook Time:
8 Minutes
Category
Desserts
Calories:
144
Carbs:
16.8
Fat:
7..5
Fiber:
0.7
Protein:
2.9
WW Points:
6
ingredients
8 ounces unsalted butter
8 ounces sugar
6 ounces light brown sugar
5 ounces chunky peanut butter
1 large egg
2 teaspoons vanilla extract
13 ounces bread flour
4 teaspoons baking powder
6 ounces toasted peanuts, chopped
½ cup strawberry preserves, warmed in a pan
Finishing
4 tablespoons creamy peanut butter (for drizzle)
crushed toasted peanuts
directions
Step 1:
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Step 2:
Add the egg and vanilla extract gradually, mixing well and scraping down the bowl as needed.
Step 3:
Add the chunky peanut butter and mix until fully combined.
Step 4:
In a separate bowl, sift together the bread flour and baking powder.
Step 5:
Add the dry ingredients to the mixer on low speed, mixing just until a stiff dough forms.
Step 6:
Fold in the chopped toasted peanuts.
Step 7:
Using a #60 scoop, portion the dough onto a parchment-lined or silicone-lined baking sheet.
Step 8:
Flatten each cookie with a fork to create the classic criss-cross tic-tac-toe pattern.
Step 9:
Add ½ teaspoon warmed strawberry preserves to the center of each cookie.
Step 10:
Bake at 350°F for 8 minutes, rotating the tray halfway through.
Step 11:
Cool completely, then drizzle lightly warmed creamy peanut butter over the tops.