I’m constantly asking the Hubby what he’d like me to bake/cook for him. And for the last few days he’s requested peanut butter cookies. I’d ask him for the umpteenth time what he wants me to make and he’d tell me, again, peanut butter cookies. So I finally listened to him (shhh, don’t tell him I said that!) and made a batch.
I had him approve the recipe from The Novice Chef. They were super quick to do, even did them on a work night, and for the best texture, you want them to be 100% cool.
I don’t know why I was so reluctant to make peanut butter cookies, but the coworker I shared them with and the Hubby raved about them. I may have devoured a half dozen myself. For a bit of texture, I added about 1/2 cup of crushed peanut pieces.
I used a cookie scoop to form the cookies, and just scooped and popped onto the parchment covered pan. I had to bake for 14 minutes and they never flattened out like those at the Novice Chef, but they were still delicious!
Ingredients
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup creamy peanut butter
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup crushed peanut pieces
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Combine the flour, baking sod,a and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the peanut butter, butter and both sugars, until light and fluffy.
- Add in the egg and vanilla, beating until incorporated.
- Add the peanut pieces and stir to incorporate.
- Gradually add in the flour mixture on low speed. Stir until dough forms.
- Using a cookie scoop (about 1 heaping tablespoon of dough), drop rounded balls of dough onto prepared cookie sheet. Leaving space for spreading.
- Bake for 10 to 14 minutes, or until edges are slightly browned, and remove from oven.
- Let cool for 5 minutes on cookie sheets before transferring cookies to a wire rack to cool completely.
- Store in an airtight container for up to 5 days.