https://www.marthastewart.com/1520405/peanut-butter-cookies-dried-cherries
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 Instructions Checklist Step 1 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.
Step 2 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.
Step 3 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.
My notes:
1. Made exactly as the recipe stated. Next time I would chop the cherries a little more finely.
2. I refrigerated overnight. I used heaping tablespoon which resulted in 2-3 inch cookies, which was perfect, honestly, because peanut butter cookies have that dryness and you can’t really commit to a larger peanut butter cookie in my opinion.
3. It makes a lot, I’m freezing most of my dough.
4. Good, but not really all that special. Would not make again especially, but also wouldn’t avoid it.
