peanut butter cookie

Here's what you need: yellow cake mix, chocolate chips, oil, eggs

Chocolate Chip Cake Mix Cookies Recipe by Tasty

yellow cake mix

chocolate chips

eggs

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Tasty

Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.

Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.

Bake at 350°F (180°C) for 10-12 minutes.

https://vid.tasty.co/output/32667/mp4_640x640/1495577713

Peanut Butter Blossoms -- Incredibly soft peanut butter cookies topped off with a milk chocolate kiss! This recipe can be doubled.Be sure to check out the recipe VIDEO at the bottom of the post!

Peanut Butter Blossoms

unsalted butter

light brown sugar (tightly packed (135 grams))

sugar ((50 grams))

peanut butter ((140 grams))

vanilla extract

all-purpose flour ((188 grams))

cornstarch

baking soda

salt

sugar

Milk Chocolate Kisses (unwrapped)

Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).

Add peanut butter, and stir well.

Add eggs and vanilla extract and stir until well-combined.&nbsp;&nbsp;

In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.

Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.

Cover dough with plastic wrap and&nbsp;Place in the refrigerator and chill for 30 minutes to one hour*&nbsp;&nbsp;

Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Pour remaining ½ cup of sugar into a small bowl and set aside.

Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2" apart.&nbsp;&nbsp;

Bake on 375F (190C) for 8 minutes.

Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie.&nbsp; Allow to cool completely on cookie sheet.

https://www.youtube.com/watch?v=x4gPVywHl3A

Peanut butter blossoms made with the absolute softest, butteriest peanut butter cookie base. 
↓↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓

Print the full recipe here: https://sugarspunrun.com/peanut-butter-blossoms/

Ingredients
10 Tablespoons unsalted butter softened to room temperature (141g)
2/3 cup light brown sugar tightly packed (135g)
¼ cup sugar (50g)
1/2 cup creamy peanut butter (140g)

1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (188g)
1 Tablespoon cornstarch
¾ teaspoon baking soda
3/4 teaspoon salt
1/2 cup granulated sugar for rolling
24 Milk Chocolate Kisses unwrapped

Instructions
1.  00:15  Combine butter and sugars in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and beat until well combined (about 1 minute).

2.  00:45  Add peanut butter, and stir well.

3.  01:02  Add eggs and vanilla extract and stir until well-combined.  

4.  01:09  In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.

5.  01:32  Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.

6.  01:42  Cover dough with plastic wrap and Place in the refrigerator and chill for 30 minutes to one hour*  
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. 

7.  01:53  Pour remaining 1/2 cup of sugar into a small bowl and set aside.

8.  02:04  Once dough has chilled, remove from refrigerator and roll into 2-teaspoon-sized balls. Roll completely in sugar and place on prepared cookie sheet at least 2" apart.  

9.  02:18  Bake on 375F (190C) for 8 minutes.

10.  02:37  Within a minute or so of removing cookies from oven, gently but firmly press a Hershey Kiss into the center of each cookie.  Allow to cool completely on cookie sheet.

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Bakery Style Peanut Butter Cookies are an XL thick peanut butter cookie recipe filled with peanut butter chips! These easy cookies are enormous and SO good.

XL Bakery Style Peanut Butter Cookies Recipe

(226 grams) unsalted butter (softened)

peanut butter

½ cups (300 grams) packed brown sugar

(100 grams) granulated sugar

vanilla

(27 milliliters) milk

½ cups (434 grams) all purpose flour

(about

peanuts (, optional)

Preheat oven to 350°F. Line 2 cookie sheets with parchment or a silpat baking mats.

Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add eggs, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in Reese’s Peanut Butter Chips and nuts.

Scoop ¼ cupfuls of dough and place on a cookies sheet at least 4-inches apart. Use a fork to press the cookies down with a criss-cross pattern.

Bake 15-18 minutes until the bottoms start to become light golden and the cookies are no longer glossy in the center.. Cool about 5 minutes and then remove from cookie sheets.

You can make these smaller (1 or 2 tablespoon size) and baking time will be less, about 7-10 minutes. Recipe can also be cut in half for fewer cookies, or doubled for more.

Store in an airtight container for up to 3 days or freeze for up to one month.

Your favorite childhood sandwich now in form!

Peanut Butter and Jelly Cookies

peanut butter,

butter, room temperature

brown sugar

all-purpose flour

peanut butter chips,

strawberry preserves or jelly

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Reserve 1 cup of peanut butter for the cookie dough. Set aside.

Line a plate with wax or parchment paper. With the remaining 1/4 cup peanut butter, scoop out 3/4 teaspoon portions and place them onto the prepared plate. You will need 15 small &#8220;dollops&#8221; of peanut butter. They don&#8217;t need to be exact. Place the plate in the freezer while you prepare the cookie dough.

In the bowl of your stand mixer fitted with the paddle attachment mix together 1 cup of peanut butter and the butter until smooth. Add in both types of sugars and mix for 2 minutes on medium speed.

Add the egg, vanilla, baking soda, and salt and mix for 30 seconds, until combined, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just incorporated. Stir in the peanut butter chips.

Using a large cookie scoop (3 1/2 tablespoons) portion out the dough. Remove the plate with the peanut butter dollops. Make a large well in the cookie dough. Scoop out 3/4 teaspoon of the strawberry preserves and place this into the well of the cookie dough. Top this with one of the frozen peanut butter dollops. Form the dough into a ball carefully around the peanut butter and jelly, doing your best to seal it in. Repeat the process with remaining dough, peanut butter and jelly. If working in batches, place the peanut butter scoops back into the freezer to remain firm.

Place the dough onto the prepared baking sheet 2- inches apart. Bake for 12 minutes, or until the edges are lightly golden and the tops start to crack.

Remove the cookies from the oven and press additional peanut butter chips onto the tops as a garnish, if desired.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

A cookie crust is topped with layers of creamy peanut butter and chocolate—elevating these squares from a candy store favorite to an elegant delight.

Peanut Butter Cup Squares

peanut butter sandwich cookies, divided

butter or margarine, melted

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

milk

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

thawed COOL WHIP Whipped Topping, divided

BAKER'S Semi-Sweet Chocolate

Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.

Beat cream cheese and peanut butter in medium bowl with whisk until blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.

Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

Spread chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.

Mix sweet, ripened bananas with peanut butter and more delectable ingredients when you make Peanut Butter Banana Cookie Bites. These little cookie balls are super simple and a fun take on your favorite smoothie flavor. You'll want to make another batch of Peanut Butter Banana Cookie Bites soon!

Peanut Butter Banana Cookie Bites

peanut butter sandwich cookies, finely crushed (about 3 cups)

bananas

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted

cocktail peanuts, finely chopped

Mix cream cheese, cookie crumbs and bananas until blended.

Shape into 48 (1-inch) balls. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.

Combine the best of both worlds with our No-Bake Chocolate-Peanut Butter Dessert! With no baking, this recipe is ready in no time -- watch our video now!

No-Bake Chocolate-Peanut Butter Dessert

peanut butter sandwich cookies, finely crushed (about 2 cups), divided

butter, melted

milk, divided

pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding

BAKER'S Semi-Sweet Chocolate, melted

JET-PUFFED Miniature Marshmallows

thawed COOL WHIP Whipped Topping

Combine 1-1/2 cups cookie crumbs and butter; press onto bottom of 9-inch square pan. Refrigerate 15 min.

Meanwhile, beat peanut butter, dry vanilla pudding mix and 1-1/2 cups milk in medium bowl with mixer until blended.

Beat chocolate pudding mix and remaining milk in separate medium bowl with mixer 2 min. Blend in melted chocolate; spread over crust.

Reserve 1 Tbsp. of the remaining cookie crumbs for topping; sprinkle remaining crumbs over chocolate layer. Cover with marshmallows, then spread with peanut butter mixture.

Refrigerate 3 hours. Top with COOL WHIP just before serving; sprinkle with reserved cookie crumbs.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=4890594853001&amp;autoplay=true

There are no shortcuts when it comes to making a Classic Peanut Butter Cookie. The best peanut butter cookies are made from simple pantry ingredients and time-tested recipes. Don&#39;t bother with trendy recipes using 3 or 4 ingredients, you&#39;ll be disappointed.

Classic Peanut Butter Cookie Recipe

flour

¾ tsp baking soda

½ tsp baking powder

unsalted butter (softened)

½ cup packed light brown sugar

½ tsp vanilla extract

Preheat the oven to 350 degrees F.

Line two 18 by 13-inch baking sheets with parchment paper.

Add the flour, baking soda, baking powder, and salt to a medium mixing bowl and whisk together until well combined.

Add butter and sugars to a stand mixer with the paddle attachment. creaming the ingredients until light and fluffy.

Add the peanut butter and mix until creamy.

Add the egg and vanilla and continue to mix until well blended.

Set the mixer on low speed and slowly add in the flour mixture until just combined. Don&#39;t overmix!

Scoop out the dough and shape into balls (about 2 Tbsp each). Place the balls on the baking sheets about 2 inches apart.

Using a dinner fork flatten the cookies slightly, then turn the fork going in the opposite direction and flatten just slightly again. This will give you the classic crisscross pattern.

Place the baking sheets on two center racks of the preheated oven. Bake for  9 -10 minutes. The cookies will appear pale and slightly under-baked, which is okay.  They will continue to form and harden a bit as they cool.

Let the cookies cool on the baking sheet for 5 minutes and then transfer them to a wire rack to let them cool completely.

Store the cookies and an airtight container for up to 5 days.  These cookies also freeze well.

Make this easy, healthy peanut butter cookies with fresh milled flour in less than 15 minutes! You’re going to love these good old fashioned peanut butter cookie!

Fresh Milled Flour Peanut Butter Cookies

lard fruit shortening

white wheat flour

Inspired by the Payday bar, this simple cookie mimics the flavor of the candy’s caramel nougat center through a brown butter-infused dough. Once shaped, the dough is then rolled generously in salted roasted peanuts for crunch and an irresistible nod to the candy.

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-SL-peanut-brown-butter-tkpq/01FD-COOKIEWEEKREX-SL-peanut-brown-butter-tkpq-videoSixteenByNineJumbo1600.jpg

Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth.

Peanut Brown-Butter Cookies

dark brown sugar

kosher salt (such as Diamond Crystal)

salted roasted peanuts, coarsely chopped

Flaky sea salt

NYT Cooking

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-SL-peanut-brown-butter-tkpq/01FD-COOKIEWEEKREX-SL-peanut-brown-butter-tkpq-googleFourByThree.jpg

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-SL-peanut-brown-butter-tkpq/01FD-COOKIEWEEKREX-SL-peanut-brown-butter-tkpq-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2025/12/01/multimedia/01FD-COOKIEWEEKREX-SL-peanut-brown-butter-tkpq/01FD-COOKIEWEEKREX-SL-peanut-brown-butter-tkpq-facebookJumbo.jpg

Prepare the cookies: In a small saucepan over medium heat, melt the butter. When it starts to bubble, lower the heat to medium-low and cook, stirring constantly with a spatula, until the butter browns, 4 to 5 minutes. Transfer, scraping up the butter solids, into a small bowl and set aside to cool to room temperature.

Once the butter is cooled, scrape it into the bowl of a stand mixer fitted with a paddle attachment. (Or move it to a large bowl and use a hand mixer.) Add the dark brown sugar and peanut butter, and beat on medium speed until the mixture is pale, 2 to 3 minutes. Scrape down the sides of the bowl, and add the egg and vanilla extract. Beat again until the mixture is smooth and creamy, 1 minute. Add the flour, salt and baking soda, and mix on low until combined, scraping the bottom as you go.

Arrange the racks in the top and bottom thirds of the oven. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

Roll the dough into roughly 1 1/2-tablespoon-size balls and place them on a plate.

Prepare the coating: Beat the remaining egg with 1 tablespoon water in a small bowl. Spread the chopped peanuts on a large plate.

Dip each dough ball into the egg mixture and roll and press the peanuts into each ball. (Use some pressure to make sure the peanuts really stick. The dough may crack slightly when pressed, and that is fine. Just add peanuts into the cracks.) Space the dough balls about 1 inch apart on the prepared baking sheets, and, using your hand, press them gently until they’re ½-inch thick. Sprinkle each with flaky sea salt.

Bake the cookies until they are golden brown on the edges, 13 to 14 minutes. Remove from the oven and cool on a rack before serving.

Just made these!! TIPS: add an additional tablespoon of butter to help with dryness. ALSO: chill the doughballs for 15 min or so before cooking. The dough is too soft to not spread massively without. I used 40g balls and it made 20 cookies. Cooked for 15 min on 350F. The recipe needs some adjustments, but the end product with these updates is GREAT!!

My family and friends loved these. They were a nice change from the more typical overly sweet Christmas cookies. We enjoyed the saltiness, and, since they’re more of a lunchbox cookie than a fancy holiday plate cookie, they work all year round. I just made them for a second time. I found I could bake about a third of the dough, and freeze the rest in balls, ready to pull out when a little bit of dessert is needed. If your cookies were dry, you’re probably mixing your dough too long or over baking it.

Pretty much the best peanut butter cookies - confirmed by everyone who tried these!

Not sweet enough for a cookie (aka dessert) but too sweet for an appetizer nosh. Did not remind me of a Payday bar. Will not make again.

I was all excited to make these since Payday is my favorite candy bar. I was very disappointed. These were way too salty and were nothing like a Payday.

Overall, really enjoyed these cookies. I followed the recipe exactly- opted for regular creamy store brand peanut butter (not natural). The dough definitely crumbles a bit (not excessively) but there was enough moisture to form balls.  I did opt to flatten the dough balls first before the egg wash and pressing the peanuts onto the exterior of the dough. I do think this is an easier approach to avoid crumbling when the peanuts are already on. 

They do appear light rather than golden brown at the 14 minute oven baking mark but rest assured that is the correct time to remove them and place the cookies on a cooling rack. 

They were soft on the inside and crunchy on the outside. I found the sweet and salty balance to be just right. 

Overall, great recipe. Require patience when making the cookie dough balls and pressing in the peanuts but absolutely worth it.

Made as directed and love them! I did press the cookies a bit before pressing the peanuts but didn’t find the dough too crumbly especially in warm hands. My husband has Alzheimer’s and Payday is favorite candy bar. Worth the effort to bring a little joy to his day. He scarfed these down!

Agree with others who said these were too dry/crumbly and not sweet enough.  Added an extra egg and 1/4 cup extra sugar as well as white chocolate chunks. Baked until very light golden. Turned out well, but recipe is fussy with the egg wash and peanuts (I used a combo of oat milk and maple syrup instead of egg as I find dipping in raw egg a bit nasty). Not worth the extra trouble and will probably not make again.

This recipe worked out great for me. At first the dough is pretty hard to keep together, but I found that letting it rest for a bit and coming back to it made it easier to roll into balls. You really have to smash the peanuts in there to fully coat them. They taste amazing though, I will definitely be making them again.

Tip: Make sure you avoid Planters salted or any other peanut that has dextrose as it made it much harder to form. Lightly salted Planters peanuts don’t have dextrose and are ok (as of 2025 anyway).

Review: I thought they were beautiful cookies that were a little hard to form and very easy to overcook. Don’t wait for them to look toasty, they’ll be overdone. When forming I had some crumbling but they mounded back together pretty easily and held together during cooking and after. I thought they were great when slightly chewy. If I make them again I may start with baking a single to dial in the timing better for my oven

@Alyson   I had the same problem. They fell apart as I flattened them on the cookie sheet.  I got as far as a dozen and a half and gave up.  Another egg or an egg white? A little water? Professional baker friends told me later that water can be added later and kneaded into cookie dough in an emergency.

The taste was excellent, but the dough was dry and crumbly. I could tell these weren't going to hold together if I tried to flattent them on the tray, so I  I took a sprinkling of well chopped peanuts (coarse wasn't working for me) in the palm of my hand and sort of flattened a ball of dough, pressing in the peanuts. In the end, the cookies were delcious (that brown butter!), but they were kind of a pain to make. I'd make them again, adding another egg or some water to hold the dough together

very crumbly texture, though they're tasty. Need to add an extra egg to the dough and cook longer.

I was attracted to this recipe and after reading all the comments, I was very curious about how mine would come out.  I watched the video, but they edited all the messiness out of it.
Weigh all ingredients.  Don't overmix dough. Don't roll into balls. Smush 22-25gms of dough directly on your parchment. Egg wash top and sides. Dump the nuts on top of the cookies,pushing in nuts and shaping cookie. Loose nuts around cookies get toasted for future use. Worth the effort! Freaking delicious. Made 31.

Almost followed the recipe.  I reduced the sugar slightly to 175g. Well-stirred natural creamy peanut butter worked fine for great texture. The 350g of nuts for coating is super generous - I had more than half a cup leftover after aggressive coating.
Will definitely these again for family and friends.

Decent taste, but I had to add an extra egg because dough wouldn’t stick together - I’d smash some together into a lump but as soon as I started rolling it would crumble. This might have effected the end texture because they were flatter rather than puffed and while a decent peanut butter cookie, they weren’t soft or pillowy like anticipated.

28-30 gram dough balls (pre coating) gave me about 30 cookies!

@jennifer I’ve found natural peanut butter tends to result in oily cookies that spread too much. I would definitely buy processed PB for these

Wondering if you could use crunchy peanut butter?

@ET You want to put the melted butter -including the solids in the bowl for step 2.  But that seems silly, why not put all the melted butter with the solids directly into a mixing bowl and just wait for it to cool?

I always use natural pb in recipes and I've never had an issue with oiliness or too much spreading.  I use Kirkland brand creamy peanut butter if that helps.

Can I freeze these after I roll them in the peanuts and bake later?

These are delicious and DO taste like a payday bar. I tried to cheat and not wait for the browned butter to fully cool, but then it didn't whip up nicely so I put the mixer bowl in the fridge for a few minutes and that did the trick (don't be like me, just let it chill). I did 30 gram dough balls and got 25 cookies. In my counter-top convection oven 11 minutes at 350 was perfect.

@Margarett I haven’t made these yet, but I always use chunky peanut butter in recipes that call for creamy, and it works out fine. Because these cookies are covered with peanuts, you won’t even notice the extra crunch from the peanut butter.

Lots of work for shaping, dipping and rolling in nuts. They came out dry and I followed the recipe exactly. Won't make again.

These cookies needed an extra egg in the dough, and maybe 2 in the eggwash. When u push them down they crack apart, no matter how lightly u push. Baking took longer and cookies are so fragile. Dont take to a cookie swap.

Could these be made using different nut/seed butters?  I'm thinking they could be good with pecan, pine nut, or pistachio butters and topped with the corresponding nuts.  Would the other butters behave enough like the peanut to do a 1:1 substitution?

350g of peanuts didnt seem to be enough for us, 23g of dough per cookie made 32 and 4 did not get coated. otherwise really delicious and fun to make!

@Lynnette wondering the same as I have a peanut allergy

@LA Sunshine either is fine! I usually find transferring brown butter to my mixer bowl gets the bowl ripping hot. I prefer just to cool the butter in a Pyrex measuring cup in the fridge rather than have to cool my entire mixing bowl (and have to be careful handling the bowl!)

The cookies were yummy, but I used Skippy smooth peanut butter and followed the recipe exactly and found the dough to be super crumbly and hard to work with.

https://vp.nyt.com/video/2025/11/24/155611_1_Peanut-Brown-Butter-Cookies-YT-VID_wg_480p.mp4

Jonathan Bang

"It’s always so quiet. Help save me from this. I literally can’t help it. I look up, and there’s so many eyeballs. I’m Sue Li. I’m here to show you how to make my contribution to Cookie Week this year. It is a chewy peanut butter cookie that’s loaded with salted peanuts on the outside, and it’s inspired by a Payday candy bar. So I bought a Payday candy bar to taste throughout developing this cookie. And the highlights are like it’s quite salty on the outside and very sweet and also a little salty on the inside. It’s just really balanced. I love candy bars like and I love a Payday. I think everybody likes a Payday, right. Right? O.K, so let’s get started and let’s make some cookies. The first step in making the cookie is we’re going to brown the butter because it adds this toffee caramel note to the dough. It mimics like a salted caramel. I recommend using a tall sided saucepan. Be patient, it’ll start to melt, and then in five minutes, you’ll have brown butter. O.K, see, I’m being impatient. I’m going to walk away. Just walk away. [LAUGHS] You start to hear bubbling, and then you come back. Oh, wait. Shh. You hear the sound. It’s starting to bubble. This is when I like to just start to use a spatula or whisk. Keep stirring because you don’t want the solids from the butter to burn. The foam is subsiding, so the bubbles are getting bigger, which means the moisture's getting cooked out of it. It’s very close. After you’ve made the brown butter, you want it to cool so that it’s like back at room temperature. You don’t want it to be super hot, but don’t put it in the fridge. You don’t want it to be super solid. It’s O.K that it’s like liquidy still. I used just regular grocery store creamy peanut butter. It doesn’t need to be a fancy peanut butter. I used all dark brown sugar, no white granulated sugar because I think it adds another note to the caramel center. And let’s just mix on medium. O.K. You want to make sure the peanut butter, the butter, and the sugar are well mixed. And it’s going to look a little lighter in color and fluffy in appearance. Mix it again. I realized something about this particular cookie. You really can’t mess it up. And you know what? This year, I’m not making you use a ruler. It was very freeing to let go. Just making sure all the flour bits are incorporated. And now we can start rolling the cookie dough. So you can see the dough comes together very easily and you don’t even need to chill it. You can just start baking right away. This is now the fun part of the cookie. You do want to have quite a bit of salted peanuts. I want you to just coarsely chop it. And this is going to be the star of the cookie. The reason I say you just coarsely chop is because I really like seeing the big hunks of peanut halves. Visually, it’s really fun to look at. I really like the balance of the salt and the sweetness of the dough. And so using salted peanuts really makes the cookie taste like a Payday candy bar. I’m sorry I ate a peanut while you were listening to me." "Oh, no. Sounds great." [LAUGHS] "Oh, no. You eating sounds great. So let’s make a little egg wash, because you’re going to want to coat the dough, the cookie dough balls with these peanuts. And really, the only way to make them stick onto the dough is to have a bit of egg wash on it. And it also just makes the cookies look a little shiny, which is really nice. When you make the dough, it’s going to be about roughly 1 and 1/2 tablespoon sized balls. You don’t have to be perfect when you’re rolling the balls. You can just pick it up and then press it together and roll gently. The reason it’s very crumbly is because anytime you add peanut butter or any nut butter to the dough, it’s just going to make it feel a little drier. But it’s actually going to bake into a very nice, moist cookie. First, roll out the dough balls and then start to coat so that my hands stay clean." "You want me to make them with you" "Yeah do you want to do it" "Look" "Also the nails." "It’s really good." "You can use your hands and just toss the wet dough balls into the peanuts. But you see it’s not really coating if you just do that. So don’t be shy. Just take a handful of peanuts and press them onto the dough. The cookies are fully coated in peanuts. And now this cookie is not the type of cookie that will really spread much. It will maintain its shape, because the addition of peanut butter just makes the dough a little bit firmer. So you can just take your palm and smoosh it down. And don’t be afraid. This cookie is so forgiving. If it ends up like feeling like it’s crumbling on the outside, all you need to do is use your fingers and tuck it back in. And then generous sprinkle of flaky sea salt. O.K., let’s bake it. So we’re going to bake the cookies for about 13 to 14 minutes. The cookies are done. They’ve now cooled on the tray for a few minutes, to firm up. And once they’ve completely cooled, you can definitely then start eating them because when nuts like peanuts or any nuts are warm, they are a little chewy. So you want to make sure that they’ve cooled so they firm up and are crunchy. So now I’m going to let these cool completely and then show you what it looks like on the inside. Let’s plate the cookies. They are cooled, ready for eating. I’m going to choose one that has a lot of salt on it. Oh, yeah. It’s really good. It’s really crunchy on the outside because of the peanuts, and the center is soft. I know that this cookie ages really well. When I was making it, I saved it for a few days. And I ate one a day for seven days to see how it ages and it got better. So if you have the willpower to not eat this entire batch in one sitting, I recommend you saving it and then having a nice sweet snack after dinner every day, for seven days only. I hope you guys make all the cookies this year. You can find the recipe for this cookie and all of the other Cookie Week cookies on New York Times cooking. Oh, I love this box. It’s so fun. Oh, they are so fun."

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