Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C) and position oven rack to the center. Line baking trays with parchment and set aside.
Step 2
In a small bowl whisk together
All-Purpose Flour (185 g)
,
Baking Soda (5 g)
, and
Salt (2 g)
.
Step 3
Bring the
Unsalted Butter (110 g)
to room temperature.
Step 4
Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream together the butter,
Granulated Sugar (100 g)
, and
Brown Sugar (110 g)
light, then add the
Farmhouse Eggs® Large Brown Egg (1)
and beat until light and fluffy.
Step 5
Add
Creamy Peanut Butter (160 g)
and
Pure Vanilla Extract (2 mL)
and beat on low until just combined.
Step 6
Stir in flour mixture on low speed to combine until flour is just absorbed, scraping bowl once.
Step 7
Add in Chopped
Chocolate Covered Peanuts (210 g)
and mix on low until evenly distributed.
Step 8
Using a 1 ounce scoop, scoop cookies onto prepared sheet, spacing at least 2 inches apart.
Step 9
Flatten cookies using your palm or bottom of a small cup dipped in flour to prevent sticking.
Step 10
Top each cookie with one of the
Chocolate Covered Peanuts (30)
.
Step 11
Bake for 10-11 minutes until golden.
Step 12
Remove pan and allow cookies to cool for 5 minutes on tray before moving to a cooling rack.
