This is an old recipe from back when Judy of Judy's Kitchen suggested we put her candy filled peanut butter cookies up against my criss-cross cookies. I didn't think it was fair to put peanut butter cookies stuffed with chocolate and candy against basic criss-cross (crosshatch) cookies, so I just made Judy's cookies without having it have to be a showdown.
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 Creme De Cacao or hot coffee. Those two things aren’t anything alike and since Creme De Cacao 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.
These are perfect post-Halloween when the mini Reese’s come rolling in. I suspect chunks of milk chocolate would be good here too. I also want to try these with Creme de Cacao. That's not something you usually find in peanut butter cookies.
Judy's Peanut Butter Chocolate Chip Cookies
1 stick unsalted butter (4 ounces), softened (or use half butter & half shortening)
¾ cup light brown sugar
¾ cup smooth peanut butter
1 large egg plus 1 egg yolk
1 tablespoon strong coffee or Creme De Cacao
¾ tsp. pure vanilla extract
½ tsp. cream of tartar
¼ tsp. salt (generous)
½ tsp. baking soda
¾ tsp. cinnamon
1 cup + 2 Tbsp. all-purpose flour (5 oz)
¼ cup dark or semi-sweet chocolate chips
½ 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, then 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
**Judy used ¾ cup and said they were sweet. I used ½ cup and thought they were good. I then made them again with ¾ cup and liked them better. Cookies are supposed to be sweet and the extra sugar helps them spread better.
Creme de Cacao
It took me 17 years, but I finally got that bottle of Creme de Cacao and tried a little of it in Judy's peanut butter cookie recipe. I'm not sure how much it changed the recipe, but it gave the dough an interesting slickness and it had to have added some flavor. If you have some, give it a try.
Recipe Card and Updates
I also got around to putting the recipe in a card form so you can print it. This last batch, shown in the featured photos, does not have Reese's cups but rather a combination of peanut butter and milk chocolate chips. I also used half butter (56 grams) and half shortening (48 grams) in place of one stick of butter mainly because I was short on butter. For the peanut butter I used JIF.
Recipe
Judy's Peanut Butter Chocolate Chip Cookies
Ingredients
- 1 stick unsalted butter, softened (114 grams)
- ½ cup light brown sugar or bump it up to ¾ cup (100 to 150 grams)
- ¾ cup smooth peanut butter
- 1 large egg
- 1 large yolk
- 1 tablespoon strong coffee or Creme De Cacao
- ¾ tsp. pure vanilla extract
- ½ tsp. cream of tartar
- ¼ tsp. salt generous
- ½ tsp. baking soda
- ¾ tsp. cinnamon
- 1 cup + 2 Tbsp. all-purpose flour (140 grams)
- ½ cup chocolate chips, milk or dark or whatever you have
- ½ cup peanut butter chips or use chopped up Reese's cups (freeze before adding to the dough).
- ½ cup regular or honey roasted peanuts. chopped
Instructions
- Mix together butter, brown sugar and peanut butter – don’t over-mix. Just stir enough to combine.
- Add eggs, coffee or Creme de Cacao 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 chips and peanuts (or peanut butter cup pieces.
- 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. You can also just use a large cookie scoop or for slightly smaller cookies, a medium cookie scoop.
- Bake for 10 minutes. Pull pan from the oven and rap it against the counter. Put the cookies pan in and bake for another minute or two or until they appear set. 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 large cookies or 24 smaller ones.
Kristin says
Hi Anna,
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?
Thanks,
Kristin
dawn says
how did I not see these ages ago?
:::printing out now:::
So good looking!
Judy says
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.
suzanne says
i know i'm the only loon out there that doesn't like cinnamon, but is there something i could use instead of cinnamon?? 🙂
Emily Rose says
these look great- my husband is a Reese's cup junkie- he will love these! Good idea about using the Halloween booty in these!
Dorothy says
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!
clumbsycookie says
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!
Lisa Ernst says
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.
Sue says
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.
Katrina says
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 says
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!
Estee says
Yum! These look amazing!
VeggieGirl says
PB cookies are my favorite!! Love the "add-ins" for that batch.