1. After the butter has softened, add in caster sugar and brown sugar, and beat with a whisk until fluffy. Add the beaten eggs in two portions, and continue to beat with a whisk. Add peanut butter. Whisk with a whisk until the peanut butter and butter are well mixed and fluffy. The whipped peanut butter is shown in the picture. Mix flour with baking soda and sift into the whipped peanut butter
2. Use a spatula to mix evenly so that the flour is completely mixed with the butter to form a dough. Pour in the chopped peanuts. Mix well again so that the ground peanuts are evenly distributed in the dough. Knead the dough into a small ball with a diameter of about 3cm, and then press it into a small cake. Place the small cake dough in the baking tray, leaving a certain gap between each dough. Put the baking tray into the middle layer of the preheated 180℃ oven, and bake for 18-20 minutes before it is out
Tips:1. Commercially available peanut butter is generally divided into two types: smooth and granular. The granular peanut butter is mixed with granular peanuts. Because this cookie is made with chopped peanuts, you don't need to choose the granular peanut butter, the smoother taste is more intense;
2. Raw peanuts need to be roasted before they can be used. If you have prepared salt-roasted peanuts, you can also use them directly. The peanut kernels do not need to remove the red coat, the red coat in the cookie will not affect the taste;
3. Brown sugar can increase the color and taste of cookies. If there is no brown sugar, all can be replaced with fine sugar;
4. The color change during the cookie baking process is not obvious, and the baking temperature needs more attention. If the cookie tastes soft after being baked and cooled, it means that the heat is not enough. Return to the oven and bake for a few minutes.
