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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Home Run Peanut Butter Cookies

I guess it had probably been 20 years since I last made peanut butter cookies. For whatever reason, I decided that I wanted to make them last Sunday. There was just something about the combination of nutty, sweet, and crunch that appealed to me. I was also watching the baseball game, and peanuts are synonymous with baseball, so that may have had something to do with my interest.

I combined a number of recipes to come up with what I think are the very best peanut butter cookies. I also made the tops a little different than what you have probably seen in the past. One of the reasons that I don't make peanut butter cookies is because I find, first, rolling them into balls to be annoying, and second, making that crisscross with a fork to be absolutely tedious.

About the time I had rolled these into balls, St. Louis Cardinals' manager Mike Matheny astounded fans by bringing in a guy who is the absolute worst pitcher in our bullpen. He's known for giving up home runs, and he did not disappoint us today, giving up a home run on his sixth pitch, causing us to lose the game. In my fury, I grabbed a meat mallet instead of a fork, and bashed every one of these cookies with it. As it turned out, I really liked the look! So, I'm going to call these Home Run Peanut Butter Cookies. The home run was the inspiration, and if you make these, you'll hit a home run with your family.

Home Run Peanut Butter Cookies

1/2 cup butter

1/2 cup Crisco

1 cup creamy peanut butter

1 cup sugar

3/4 cup packed brown sugar

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon butter flavoring

3 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

Preheat oven to 375°F.

In a large bowl, cream butter, shortening, peanut butter, and sugars until light and fluffy, about 4 minutes. Beat in eggs, one at a time, and then add flavorings. In a separate bowl, combine the flour, baking soda, and salt; add to creamed mixture and mix well.

Shape into balls and place 2” apart on ungreased baking sheets. Mash with a meat mallet as though your life depends upon it. Bake for 15 minutes or until golden. Remove to wire racks to cool.

You can eat them as is, or fill them to make sandwiches. I used Dulce de Leche, Nocciolata, and the following:

FILLING:

1/2 cup creamy peanut butter

3 cups confectioners' sugar

1 teaspoon vanilla extract

5-6 Tablespoons milk

 

In a large bowl, beat the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Spread on half of the cookies and top each with another cookie.

PRINT RECIPE

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Double Peanut Cookies

When it comes to cookies, I like them in the same way in which my youngest son likes them.  To quote him, “I love cookies.  I love them so much.”  Clearly he is his mother’s boy!  But when it comes to peanut butter cookies, while I like them, I can’t say that they are among my favorites or that I make them all that often.  They are just so much trouble when I’m anxious for a cookie fix.  All of that rolling into balls, and then the fork thing, impressing first in one direction, and then in another to get that signature peanut butter cookie look.  Trouble!  If you feel the same, then you will appreciate this recipe.  It goes together quickly, isn’t cloyingly sweet as some peanut butter cookies are, and contains the delicious crunch of unsalted peanuts right in the dough (something for which I am most thankful since Mr. O-P mistakenly bought a big jar of them).

Much like peanuts themselves, these cookies are positively addicting.  I had one for breakfast.  Don’t judge me.

Double Peanut Cookies 

1 cup creamy peanut butter 
3/4 cup granulated sugar 
3/4 cup packed brown sugar 
1/2 cup butter
1 extra-large egg 
1 1/2 cups all-purpose flour 
1 teaspoon baking soda 
1 1/2 cups chopped unsalted dry-roasted peanuts 

Heat oven to 375ºF.

In the work bowl of your stand mixer (or with a hand mixer) combine peanut butter, sugars, and butter, beating until smooth and creamy.  Add egg, beat until incorporated. Mix in flour and baking soda just until combined. Stir in peanuts (dough will be stiff). 

Drop dough by rounded tablespoons (I used a medium cookie scoop), onto an ungreased cookie sheet, spacing about 2 inches apart. Bake 10 to 14 minutes or until light brown. 

Cool 1 to 2 minutes; remove from cookie sheet to wire rack to cool completely.

Makes about 30.

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