Some of the recipes that we found for peanuts include:
- Peanut brittle
- Thai peanut salad
- Peanut butter cookies
- Thai peanut sauce
- Peanut soup
- Homemade peanut butter

In order for a peanut to be safe to eat, you are required to boil or roast them to rid them of the unsafe microbial coating. Oil roasting is more effective than dry roasting for microbial reduction because of more efficient heat transfer.1

Peanuts are actually included in many products and recipes. One you may not know is peanuts are used frequently in makeup products. Such as hand lotion, shaving cream, face powder, face cream, shampoo, etc. Peanuts are used in everyday products as well such as gas, grease, paper, plastics, soaps, wood filler, etc.2Peanuts can also be used in medicines like Laxatives, rubbing oil, Tannic Acid, any medicine similar to castor oils, etc. If a peanut allergy occurs, there are obviously many alternatives. Having peanuts in these every day products can be very surprising.3

Even though peanuts can seem like a normal plant, there's actually a lot of fun facts you may have not known! Did you know that it takes 540 peanuts to make a 12- ounce jar of peanut butter?4 Also by law, any product labeled “peanut butter” in the united states must be at least 90% peanuts.5 Another weird fact you may not know is that an average adult consumes almost 3,00 pb&js in their lifetime.6. Another random fact you might not have known is “Goober” is a nickname for peanuts and it comes from “nguba” the words for peanuts in the congo.7 Peanuts are more popular in some places than others. For example, you will rarely find peanuts in Japan but in China and Thailand, peanuts are used frequently.8 Kung Pao Chicken is an example of a traditional Chinese dish that is made with peanuts, chicken, and peanuts.9

As a group we decided to make peanut butter cookies. This recipe is vegetarian and gluten free. It only uses 6 ingredients and takes about 2 hours and 18 minutes to make.The recipe that we used was…
Refrigerated
1: Egg, large
Condiments
1 cup: Peanut butter, creamy
Baking & Spices
1 tsp: Baking soda
1 cup: Brown sugar, light packed
6 oz: Or bittersweet chocolate, semi-sweet dark
1 tbsp: Vanilla extract10
1. Add the peanut butter and light brown sugar to the bowl of a stand mixer. Spraying the measuring cup with cooking spray will help it plop out easier.

2. To the peanut butter and brown sugar, add an egg, vanilla extract, and baking soda. Mix all the ingredients until well-combined. The brown sugar is gritty and granular for the first few minutes of beating, so make sure to cream the ingredients until the sugar has smoothed out and the dough is nice and fluffy, stopping to scrape down the sides of the bowl as necessary. The dough comes together, even without flour, and remarkably it’s not a sticky mess, thanks to the natural oils in the peanut butter.

3. Add the chocolate and beat momentarily to incorporate, and as tempting as it is to bake the cookies right away because the dough is just so good, it must be chilled for at least 2 hours, up to 5 days, before being baked for thicker, puffier cookies.

4. Using a medium-sized two-inch cookie scoop, form the dough mounds. This translates to almost 2 tablespoons of dough, or about 1.60-ounces by weight. For this batch of cookies, I made 16 balls, ate two, baked 14. You could divide the dough into 16 pieces for medium-to-smaller cookies like I made, or divide it into one dozen pieces for slightly larger cookies.

5.
Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies
Frosted Chewy Peanut Butter Cookies (From Scratch!)
Salted Oatmeal Chocolate Chunk Cookies
Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies
Chocolate Peanut Butter Turtle Cookies
Chocolate Chunk Cookie Sticks
JANUARY 23, 2013
Peanut Butter Chocolate Chunk Cookies
by AVERIE SUNSHINE // 599 comments
This post may contain affiliate links.

Peanut Butter Chocolate Chunk Cookies — These peanut butter chocolate chip cookies are hands down the best peanut butter cookies I’ve ever made. Know that I don’t say that lightly! They’re melt-in-your mouth soft and chewy, and extremely moist!

Peanut Butter Chocolate Chunk Cookies averiecooks.com

Flourless Peanut Butter Chocolate Chip Cookies
January 24th is National Peanut Butter Day. And it just so happens that I’ve made the best peanut butter cookies of my entire life in honor of it.

MY OTHER RECIPES
I am a huge, ridiculous peanut butter fan, lover, and connoisseur. I have quite the collection of recipes using it: 35 Favorite Peanut Butter Recipes, 20 Peanut Butter Recipes, Peanut Butter and Jelly Recipes, and a master compilation of all the Peanut Butter Recipes I’ve blogged about. Yes, I love peanut butter.

I’m not one to throw around labels like ‘The Best’ or ‘Best Of’ if I really don’t think something is. When people talk and every other thing is amazing, life-changing, or the best, I tend to not take them seriously. Some things are good, some things are great, but to say “The Best” means there’s very little, if any, room to improve.

But I can proudly say, these peanut butter chocolate chip cookies get my vote as The Best peanut butter cookies I’ve ever made.

And here’s the most amazing thing about these cookies. There’s no flour, no butter, and no white sugar used. And they taste better than any other peanut butter cookie I’ve had, many of which use plenty of those ingredients.

Peanut Butter Chocolate Chunk Cookies averiecooks.com
I tweaked my older recipe for Flourless Peanut Butter Cookies, and with a few changes it went from a recipe that was very good and has served me quite well for years, to something that is dangerous to have in the house. It’s a good thing this easy peanut butter cookie recipe makes a 16-count batch size. Or, if you make them larger, about one dozen cookies.

They’re the easiest cookies you’ll ever make, with only six ingredients, and one of them is vanilla, which hardly counts. The recipe is naturally gluten-free because there’s no flour, and it’s one egg away from being vegan.

In my former recipe, I used three-quarters cup granulated sugar and one-quarter cup brown sugar, but in the past three years, I’ve learned some things. I’ve learned that I strongly prefer to use brown sugar when possible. It helps baked goods stay moist and soft, and it adds greater depth of flavor than granulated sugar.

Most recently, I made Brown Sugar Maple Cookies using only brown sugar and was so pleased with the soft. moist, and tender results, that I used exclusively brown sugar in these peanut butter cookies.

Please don’t write to tell me that brown sugar is white sugar with molasses added. I’ve been told that about 500 times. I am making a taste claim about brown sugar, not a health claim. You cannot get the flavor from white sugar that brown sugar lends.

Peanut Butter Chocolate Chip Cookies averiecooks.com
Yes, these peanut butter chocolate chip cookies are a new favorite. The dough itself is as robustly peanut butter flavored as you can get. There’s no butter and no flour to take away any of the intensity of flavor. Just pure peanut butter intensity. The honey roasted peanut butter makes for a slightly sweeter cookie than using regular peanut butter, and it’s a great contrast to the bittersweet dark chocolate.

The exclusive use of brown sugar keeps these cookies moist beyond words and they stay soft for a week. Or keep the unbaked dough in your fridge and bake off two or four mounds at a time. The recipe makes a small batch anyway, and I doubt you’ll have to worry about lingering leftovers or these gooey nuggets stale on you. You’ll have to worry more about when you’re going to fit in some additional cardio.

The edges have a bit of chewiness to them, the interior is so soft and tender, the peanut flavor is distinctly present, and chunks and rivers of dark chocolate ooze everywhere.

It’s hard to believe there’s no butter, no flour, and no white sugar in them.

They’re my definition of the perfect cookie.

Homemad Peanut Butter averiecooks.com
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What’s in Peanut Butter Chocolate Chip Cookies?
There are countless versions and variations on flourless peanut butter cookies. I’ve seen various types of peanut butter used, from creamy to crunchy, natural to not. The type and quantities of sugars vary, from using all granulated to all brown, to a combo of both. The inclusion or absence of baking soda; warm versus chilled dough; dough rolled in balls or dropped from tablespoons; fork-tine crossmarks and not.

There are so many little tweaks that can be made to a four to six-ingredient recipe. Here’s what I used in these flourless peanut butter chocolate chip cookie recipe:

Creamy peanut butter
Light brown sugar
Egg
Vanilla extract
Baking soda
Chocolate chips or chunks
How to Make Peanut Butter Chocolate Chip Cookies
1.Add the peanut butter and light brown sugar to the bowl of a stand mixer. Spraying the measuring cup with cooking spray will help it plop out easier.

2.To the peanut butter and brown sugar, add an egg, vanilla extract, and baking soda. Mix all the ingredients until well-combined. The brown sugar is gritty and granular for the first few minutes of beating, so make sure to cream the ingredients until the sugar has smoothed out and the dough is nice and fluffy, stopping to scrape down the sides of the bowl as necessary. The dough comes together, even without flour, and remarkably it’s not a sticky mess, thanks to the natural oils in the peanut butter.

3.These cookies would have been perfectly fabulous without adding chocolate, but chocolate and peanut butter is quite possibly the best food pairing on the planet. I decided to go for broke and add as much chopped chocolate as I possibly could. I used 6 ounces of a roughly diced 72% Pound Plus Bar.

4.Add the chocolate and beat momentarily to incorporate, and as tempting as it is to bake the cookies right away because the dough is just so good, it must be chilled for at least 2 hours, up to 5 days, before being baked for thicker, puffier cookies.

5.Using a medium-sized two-inch cookie scoop, form the dough mounds. This translates to almost 2 tablespoons of dough, or about 1.60-ounces by weight. For this batch of cookies, I made 16 balls, ate two, baked 14. You could divide the dough into 16 pieces for medium-to-smaller cookies like I made, or divide it into one dozen pieces for slightly larger cookies. These aren’t jumbo bakery-style cookies, which means you can have seconds. Or fourths.

6.Place the dough onto baking sheets about two inches apart, about 8 per tray. Prior to baking, flatten the mounds slightly. If your dough is very well-chilled, you can flatten them a bit more so they don’t stay mounded up in little puffballs while baking, just don’t over-flatten them.

7.Bake at 350F oven for 8 to 10 minutes, but I really recommend the lower end of that range. The cookies in the photos were baked for 8 minutes exactly, with the trays rotated once at the 4-minute mark. The flourless peanut butter cookies will look underdone at 8 minutes, but firm up as they cool. Let them cool on the baking trays for 5 to 10 minutes before moving them.

Consuming peanut products can help one to attain the same nutritional benefits as tree nuts, and peanuts are the cheapest option.11. They contain a multitude of essential vitamins and provide the body with fiber.12 According to a study by JAMA Internal Medicine Peanuts are said to slightly decrease the risk of death, especially by heart disease.13