PEANUT BUTTER COOKIES WITH DRIED CHERRIES

Peanut Butter Cookies with Dried Cherries image

Provided by Martha Stewart

Time 2h

Yield Makes 5 dozen

Number Of Ingredients 11

Previous Next

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

Steps:

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.