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Dorie Greenspan's Peanut Butter Change-Ups
Ingredients
  • subheading: She advises using a peanut butter that doesn’t separate, recommending Skippy brand.:
  • subheading: Make Ahead: The dough can be portioned into mounds and frozen for up to 2 months. The baked cookies can be stored at room temperature in an airtight container for up to 5 days.:
  • 2 cups (272 grams) flour
  • ¼ teaspoon baking powder
  • ⅛ to ¼ teaspoon freshly grated nutmeg
  • 1 ½ cups (384 grams) smooth or chunky peanut butter, at room temperature (see headnote)
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into chunks
  • ¾ teaspoon fine sea salt
  • 1 cup (200 grams) granulated sugar, plus more for sprinkling
  • ⅔ cup (134 grams) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (146 grams), lightly salted peanuts, finely chopped
Steps
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