Wednesday, August 26, 2020

These Chocolate Chip Peanut Butter Cookies are ridiculously rich and peanut buttery bombs – two cookies with your coffee and you’re good for at least a couple of hours.

Be sure to let them sit for a bit after baking – if you try to eat them right out of the oven they’ll be a crumbly mess (hey do you if you want that).

Preheat your oven to 350 degrees.


  • 2 Sticks Unsalted Butter – Softened
  • 1 Cup Creamy Peanut Butter
    (the just peanuts+salt kind, none of that crap with palm oil in it)
  • 1 Cup Packed Brown Sugar
  • 3/4 Cup Granulated Sugar
  • 2 Eggs
  • 1 TB Vanilla Extract
  • 2 1/2 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Cups Chocolate Chips
    use the good ones!
  • 1 Cup Roasted & Salted Peanuts
  • 1 Cup granulated sugar – keep separate

Measure out your flour into a small bowl, and whisk in the baking soda and salt.

In a larger bowl, using a hand mixer, whip together your peanut butter and softened butter until smooth. Add both sugars and vanilla extract and beat some more until fluffy. Then add one egg at a time, beating between each one.

Add flour until incorporated – I mix by hand at this point with a wooden spoon. Mix in chocolate chips and peanuts.

Roll dough into TB sized balls – then roll in the extra sugar. Place on a parchment lined cookie sheet, and using a fork, press down one way then another so you get cross-hatch tine marks – dare I say a hashtag # of sorts.

Bake 12 – 15 minutes depending on your oven. Remove from oven and let cool a bit before moving to a rack.

Store any leftover chocolate chip peanut butter cookies in a an airtight container once they cool off. (HA if they even last that long)


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