Thick & Chewy Peanut Butter Cookies

 

I’ve been cutting back on my cookie consumption, limiting myself to two cookies every afternoon with a cup of coffee. That does not, however, mean that I’ve stopped baking them. In fact, I’ve fallen hard for these gourmet-style Thick & Chewy Peanut Butter Cookies, and I’m not even sorry about it. I mean, who wouldn’t lose their mind over a cookie that’s basically a peanut butter lover’s dream come true? These beauties are thick, chewy, packed with peanut butter chips and crunchy roasted peanuts, and they’ve got that perfect crisscross fork pattern that screams “I’m fancy, but I’m here for a good time.” I’ve been munching on them nonstop (don’t judge me), and I’m pretty sure my kitchen smells like a peanut butter paradise right now.

Thick & Chewy Peanut Butter Cookies

 1 c. butter, room temperature

1½ c. dark brown sugar, tightly packed

½ c. sugar

1 c. creamy peanut butter

2 large eggs

1 T. vanilla extract

3½ c. flour

½ t. salt

1 t. baking powder

1/8 t. cinnamon (trust me)

1 10-oz. bag peanut butter chips

¾ c. dry roasted peanuts

½ c. granulated sugar for topping

 Line two cookie sheets with parchment paper; set aside.

In a large mixing bowl, combine the butter, brown sugar, granulated sugar, peanut butter, eggs, and vanilla. Mix until the mixture becomes light and fluffy, 2-3 minutes.

 In a medium bowl, whisk together the flour, salt, and baking powder until well blended. Gradually add the dry ingredients to the wet ingredients, mixing until combined.

 Fold in the peanut butter chips and peanuts, ensuring they’re evenly distributed.

 Using an ice cream scoop, divide the dough into 14 balls. Roll each dough ball in the granulated sugar coating them well.

 Place seven balls on each of the two prepared cookie sheets. Use a fork to press down gently on the top of each cookie, creating a crisscross pattern. Sprinkle additional sugar on top.

Refrigerate the cookie sheets for one hour to chill.

 Preheat the oven to 375°F.

 Bake for 16-18 minutes, or until the edges are golden. Removed from oven and allow to rest for five minutes before removing to a wire rack to cool completely.

Yields 16 whopping big cookies.

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