These cookies are a delightful twist on the classic peanut butter cookie, featuring a chunky texture and a rich, nutty flavor.
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Sifting the dry ingredients ensures a smoother dough.
In a large mixing bowl, cream together the powdered sugar, brown sugar, peanut butter, oil, and butter until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla until well incorporated.
Do not overmix to avoid a dense cookie texture.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Mix on low speed to prevent flour from spilling out.
Roll tablespoons of dough into balls and place them on the prepared baking sheets. Flatten slightly with a fork to create a criss-cross pattern.
Dip the fork in water to prevent sticking.
Sprinkle chopped peanuts on top of each cookie for added crunch.
Press the peanuts gently to ensure they stick to the dough.
Bake in the preheated oven for 10-12 minutes, rotating the baking sheet halfway through. Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack.
Cookies will continue to firm up as they cool.
Serve the cookies once cooled and enjoy with your favorite beverage.
Store leftovers in an airtight container to maintain freshness.
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