Peanut butter cookies are a classic. I’m talking about the kind with the criss cross pattern on the top and are a little soft in to middle. I wanted to add my own spin to the classic. We ALWAYS have peanut butter cups laying around the house. My entire family has a soft spot for peanut butter desserts and it was about time I perfected Peanut butter cookies. I added crushed peanut butter cups and chocolate chunks to the batter.
Perfect Peanut Butter Cookies
They are crunchy on the outer edges with a soft chewy center and pockets of peanut butter wrapped in chocolate there to excite your tastebuds. They are good right of the oven but even better when you let them cool to room temperature.
A single batch is never enough…
I don’t quite know where these rank in my arsenal of cookies but try out some of the others for yourself…
Peanut Butter Reese’s Cup Cookies
Yield 18 cookies
Peanut butter cookies turned up a notch! They are crisp on the outside, still gooey on the inside and stuffed with melty milk chocolate and crushed peanut butter cups. If you can believe it... they're even better when they cool down.
1 C unsalted butter, softened
1 1/4 C Peanut butter (I used regular JIF, the texture is vastly different if you use a natural peanut butter)
3/4 C Sugar
1 C Brown sugar
2 C flour
1 tsp baking soda
1/2 C Chocolate chips
1/2 C peanut butter cups
Preheat oven to 325 degrees.
Cream together the butter and sugar.
Add the peanut butter.
Next, add the eggs and vanilla extract; mix till well combined.
In a separate bowl, stir together the flour, baking soda and salt.
Add to the creamed mixture slowly and stir unit JUST combined.
Stir the chocolate chips and crushed peanut butter cups in by hand.
Chill the dough for at least an hour; don't exceed 48 hours!
Scoop the dough into 1/4 C balls and place 2 inches apart on a cookie sheet.
Bake for 15 minutes or till the edges START to brown. Don’t let the tops brown or they will be more crunchy than chewy.