Earlier this week, Judy from Judy’s Kitchen challenged me to a peanut butter cookie taste test. She wanted to put her candy filled peanut butter cookies up against my (not so) humble criss-cross cookies. Fine, I said. Then I looked at her recipe. Frankly, it’s an apples-to-oranges situation and won’t work in throw down. Criss-cross cookies should go up against criss-cross cookies and candy filled cookies should go up against “other” peanut butter cookies. Or at least that’s what I told myself. Gulp. I don’t want to put my criss-crosses up against these monsters!
So Judy, if you want to 86 the candy chunks and put some criss-crosses on your cookies, then I say bring it on! I’ll take your challenge. Otherwise, we’ll have to agree that criss-cross cookies and candy chunk filled peanut butter cookies are different types of cookies.
Of course, none of the above stopped me from baking Judy’s cookies today. Judy mentioned hers were on the sweet side and that it might be good to reduce the sugar, so I did. The recipe also called for either a tablespoon of crème de cocoa or hot coffee. Those two things aren’t anything alike and since crème de cocoa is expensive, I went with coffee. Judy’s cookies are winners! The cinnamon adds a whole new dimension which combined with chocolate chunks and honey roasted peanuts is out of this world. Thanks for a great recipe, Judy.
Considering all the adjustments you made to the original, I found it appropriate to name the cookies in your honor.
These are going to be perfect post-Halloween when the mini Reese’s come rolling in. I suspect chunks of milk chocolate would be good here too.
Judy’s Kitchen Peanut Butter Cookies
1 stick unsalted butter (4 ounces), softened
1/2 cup light brown sugar **
3/4 cup smooth peanut butter
1 large egg plus 1 egg yolk
1 tablespoons strong coffee**
1/2 tsp. pure vanilla extract
1/2 tsp. cream of tartar
1/4 tsp. salt (generous)
1/2 tsp. baking soda
3/4 tsp. cinnamon
1 cup + 2 Tbsp. all-purpose flour (5 oz)
1/4 cup dark or semi-sweet chocolate chips
1/2 cup honey roasted peanuts. chopped
8 Reese’s peanut butter cups cut into quarters (freeze before adding to dough)**
Mix together butter, brown sugar and peanut butter – don’t over-mix. Just stir enough to combine (I did this with a mixing spoon – Anna).
Add eggs, coffee and vanilla; stir well. Add the cream of tartar, salt, baking soda, and cinnamon and stir until well distributed. Add the flour and stir just until mixed. Stir in the chocolate chips, peanuts and Reese’.
Cover and refrigerate 2 hours or more – overnight is best.
When ready to bake, preheat oven to 350F. Line baking sheets with parchment paper. Scoop about 2 Tbsp. dough onto cookie sheets, leaving 3-4 inches between cookies. Dough should be like a golf ball, but don’t make it smooth.
Bake for 12-14 minutes, or till edges start to brown. These cookies are really good when just slightly underbaked. Let cookies cool on baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. They are very soft when they first come out of the oven, so don’t try to move them until they’ve cooled 5 minutes.
Makes about 14 cookies
How important do you think adding the coffee is? If I choose to leave it out, should I substitute with any other liquid? I am kind of thinking about using maple syrup instead… any thoughts?
how did I not see these ages ago?
:::printing out now:::
So good looking!
I’m glad you finally got to try them, Anna. I agree coffee and creme de cocoa have nothing in common, but my thought was the coffee would go as well with the flavors as creme de cocoa. I’m glad I was right. I am going to be making your criss-cross cookies in November. I bought the peanut butter chips for them yesterday, so I’m ready. I did make a lot of changes to the original recipe, you are right, but when I make your criss-cross I will follow to the letter. I know they’ll be good. My thoughts there were to make part of my batch without the add-ins so the cookies could be compared fairly, and I think I will still do that. I may put peanut butter chips in both, so that the cookie textures and flavors can truly be compared. For Suzanne who doesn’t like cinnamon, I say leave it out.
i know i’m the only loon out there that doesn’t like cinnamon, but is there something i could use instead of cinnamon?? 🙂
these look great- my husband is a Reese’s cup junkie- he will love these! Good idea about using the Halloween booty in these!
ooooooooh these look awesome! and i do agree with you; candy filled peanut butter cookies are quite different from plain criss-cross peanut butter cookies and should not be compared together!
Those are awesome cookies, I love all in them! But I also love Anna’s criss-cross ones, I’ve made them a couple of times myself.
My heart is big enough, I think I could love them both!
I was trying to think of a cookie to bake for a debate party Wednesday night. I think I just found it! Since this is all adults, I think I might try Newman’s Own peanut butter cups with dark chocolate instead of Reese’s.
I’m so glad that you opted to make these instead of the collard cake. :-)These look fantastic.
Funny you should mention a throw down today. Last night when the networks had nothing that interested me on t.v., I ran across several throw down episodes back to back. I’ve been hungry for a really good grilled cheese sandwich ever since.
Ooh, those do look good. Judy has tried to convince me, too, that hers are the best. Judy, I’m going to have to try them–when my tummy settles down from the already too many cookies I’ve tasted lately!
But, yum! Yes, I agree, throwdowns should be the same kind of cookie. criss to cross. 😉
Love the ideas of Reese’s cups in them, and I actually have some of those right now. I just don’t have very much peanut butter left–or butter–ANNA! I’m out of butter. Must go shopping tomorrow!
Jenn's Baking Chamber
Those look great! I love the idea of combining peanut butter, cinnamon, and coffee flavors! I cant wait to make these! thanks anna and judy!
Yum! These look amazing!
PB cookies are my favorite!! Love the “add-ins” for that batch.