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Peanut Butter Cookies with Dried Cherries
Credit:
Linda Pugliese
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 5 dozen
Ingredients
Ingredient Checklist
2 sticks unsalted butter, room temperature
1 cup natural smooth peanut butter, such as Smucker’s All Natural
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup dried cherries, chopped
1/2 cup salted cocktail peanuts, chopped
Cook's Notes
Since this recipe yields a lot of cookies, you can portion out half the dough into balls and freeze them on baking sheets until solid, then transfer them to resealable plastic bags to store in the freezer until you’re ready to bake more.
Gallery
Peanut Butter Cookies with Dried Cherries
Credit:
Linda Pugliese
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 5 dozen
Gallery
Peanut Butter Cookies with Dried Cherries
Credit:
Linda Pugliese
Peanut Butter Cookies with Dried Cherries
Credit:
Linda Pugliese
Peanut Butter Cookies with Dried Cherries
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 5 dozen
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 5 dozen
prep: 30 mins
total: 2 hrs
prep:
30 mins
total:
2 hrs
Yield: Makes 5 dozen
Makes 5 dozen
Ingredients
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 cup natural smooth peanut butter, such as Smucker’s All Natural
- 3/4 cup granulated sugar
- 3/4 cup light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup dried cherries, chopped
- 1/2 cup salted cocktail peanuts, chopped
Directions
Preheat oven to 325 degrees. In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until smooth. Add peanut butter and both sugars; beat until light and fluffy, 1 to 2 minutes. Add eggs and vanilla; beat just until combined.
Whisk together flour, baking soda, and salt. Add cherries; toss to coat. Add flour mixture to peanut-butter mixture; beat on low speed just until combined. Stir in peanuts.
Scoop heaping-tablespoon balls onto baking sheets, 3 inches apart; flatten each slightly. Bake, rotating sheets halfway through, until just set, 16 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to a wire rack; let cool completely. Cookies can be stored in an airtight container up to 1 week.
Cook's Notes
Since this recipe yields a lot of cookies, you can portion out half the dough into balls and freeze them on baking sheets until solid, then transfer them to resealable plastic bags to store in the freezer until you’re ready to bake more.
Cook’s Notes
Since this recipe yields a lot of cookies, you can portion out half the dough into balls and freeze them on baking sheets until solid, then transfer them to resealable plastic bags to store in the freezer until you’re ready to bake more.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Peanut Butter Cookies with Dried Cherries
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut Butter Cookies with Dried Cherries
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
