Bake these classic Peanut Butter Cookies and then take them to the next level by smearing them with more PB and dunking them in chocolate!
Peanut Butter Cookies
We all love a good peanut butter cookie recipe and this one won’t let you down. Sure you can make them with 3 ingredients, but if you take the time and use granulated sugar, brown sugar, flour, and dry roasted peanuts you won’t be disappointed. There’s a time and place for every recipe.
I believe I’ve stated many times before that my husband LOVES peanut butter treats. So, when I told him my idea for a pie, he was completely thrown for a loop when I told him that I was going to make peanut butter cookies and then crumble them up.
Why crumble up perfectly good cookies? You must eat the cookies. They were baked to be eaten and enjoyed!
Well, have no fear. We are going to only take 10 or so away from the 3 dozen cookies baked to make a pie crust. It’ll be good – I promise.
In the meantime, to make up for the loss of cookies, I’ve made these extra-extra special for you!
See? Doesn’t that just look wonderful?
I thought you would like that! Now, enjoy your cookies and milk. I know that I did!
Double Peanut Butter Cookies! Oh Yeah!
This recipe is from Baking Illustrated (my new favorite cookbook). Stated in the book are their tests and comments to make the best cookies. Their tips include using commercially processed peanut butter and not all-natural peanut butter. The natural oils cause the cookies to become sandy. You can use chunky peanut butter and add the peanut chunks to the batter for a totally peanutty flavor!
- 1 cup dry roasted salted peanuts
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter
- 1 cup light brown sugar (7 oz)
- 1 cup sugar (7 oz)
- 1 cup peanut butter
- 2 eggs
- 2 teaspoons vanilla extract
- Preheat the oven to 350℉.
- Chop the peanuts by hand or in a food processor until they are crumbled into little chunks.
- Stir together the flour, baking soda, baking powder, and salt. Set aside.
- Beat the butter in a mixer until light and smooth. Add in the white and brown sugars and blend for 3 minutes until smooth. Add in the peanut butter and blend until fully incorporated. Add in the eggs and vanilla and then add in the flour mixture and finally the peanut crumbles.
- Use a cookie scoop to measure out two tablespoon-sized dough balls and place them on a cookie sheet lined with parchment or a silicone mat. Using a fork, make the crisscross pattern and bake for 10 – 12 minutes. The edges should start to turn brown, but remove them from the oven before the tops turn.
- Let the cookies rest on the cookie sheet for 5 minutes before transferring them to the cooling rack.
- Once the cookies are cool, you can spread on some peanut butter and then dip them into chocolate for an extra special treat! I highly recommend it.
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Amount Per Serving: Calories: 226Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 216mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 5g
Nutrition information isn’t always accurate.