ShareThisThese are high on my peanut butter cookie list. They are big, fat, full of peanut & peanut butter morsel chunks, and soft.
Triple Play Peanut Butter Cookies (Adapted from KA Cookie Companion)
1 cup butter — very soft
1 cup dark brown sugar — (8oz)
1 cup sugar — (7 oz)
1 1/4 cups peanut butter — (11 7/8 oz)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 2/3 cups flour — (11 1/4 oz)
1 1/4 cups chopped dry roasted salted peanuts — (6 1/4 oz)
1 1/3 cups peanut butter chips or chocolate chips — (8 oz)
Preheat oven to 350°. Line baking sheets with parchment.
Cream butter, sugars, peanut butter, baking powder, baking soda, and salt. Add eggs one at a time. Stir in the flour, nuts, and chips.
Drop by tablespoon onto prepared sheets. Bake for 14 minutes, until set and brown around the edges. Remove from oven and cool on pan 5 minutes before transferring to wire racks to cool.
Makes 5-6 dozen depending on how generous you are with the tablespoon.
I have been craving peanut butter cookies for a while now. I think this entry is a sign that I should make some.
this is my new favorite peanut butter cookie. when i saw your picture, i had to make them. the texture is incredible. i put in mini chocolate chips because i love chocolate w/ peanut butter.
I just tried these…and well, they didn’t really taste very peanutty to me at all! Everyone else really liked them and could taste the peanuts. I will mention that I only put chocolate chips in–I didn’t put in peanut butter chips. Was that were I went wrong??
Hi Laura,
Hmmmmmm. Those cookies are usually pretty peanutty. However, I’ve always made them with the peanut chips. I love the combination of peanut butter and chocolate, but maybe this was a case where the chocolate took away from the peanut butter. If you find a peanut butter recipe you like better, let me know.
Thanks for the feed back
These cookies were awesome… my coworkers gobbled ‘em up. I made some with M&Ms tucked stuck in the top, which made them both prettier and tastier than the ones without.
Thanks for the recipe!
These cookies were amazing! I made them as big cookies (1/4 c. scoop) and they baked up fat and soft. I froze several and have been pulling them out every now and then to have after lunch or for an afternoon snack! Delicious!
I finally made these – and they’re fabulous. I didn’t make any changes, but I just wanted to add to the reviews – these are completely worth making if you like peanut butter cookies and want more peanut-buttery goodness than in your normal cross-hatch PB cookie. Thanks for the recipe!
Fantastic cookies. I cut down the white sugar to 1/2 cup and it worked just fine. I used half Smart Balance peanut butter and half Skippy Reduced fat peanut butter. I think they do need the peanut butter chips though, for that true peanutty taste. Now of course I have to keep them separate from my other holiday cookies, in case of peanut allergies.
These totally hit the spot! I was badly craving PB cookies, but only had whole wheat bread flour (2 babies napping so I was stuck at home with what I had). I think the whole wheat gives them a unique heartiness. Super-yummy!