Soft & Chewy Triple Peanut Butter Cookies

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Want to know something sad? I’m not seeing any family this Easter! I usually head home for the weekend, but I was just there for five days, and my mom and step dad are off to Banff for some weird reason. How selfish of them, right? (Just kidding. It’s my step dads birthday. They deserve it.) It feels weird not having a big Easter dinner or brunch, and not watching my nieces and nephews hunt for chocolate eggs (and inevitably convincing them to let their Auntie Nessa share). I did do some egg dye-ing last week with the Boys and Girls Club though, so I’m not totally out of the Holiday spirit.

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Want to know something not sad at all? These amazingly decadent Peanut Butter Cookies. I mean, who doesn’t love Peanut Butter Cookies? I refused to eat peanut butter until 2 years ago, but I certainly didn’t have a problem with it in cookie form.

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This recipe takes the basic crunchy, flat peanut butter cookies you thought you loved and takes them to a whole new level. Like their name states, they are incredibly soft and chewy. They also have chocolate in them, and I happen to think the addition of honey roasted peanuts is kinda genius. I’m hooked.

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Soft & Chewy Triple Peanut Butter Cookies:

Makes 2 – 3 Dozen, depending on size

Adapted from Sallys Baking Addiction

1/2 cup Salted Butter, softened to room temperature

1/2 cup Light Brown Sugar

1/4 cup Granulated Sugar

1 Large Egg

3/4 cup Creamy Peanut Butter (I used natural)

1 tsp Vanilla Extract

1/2 tsp Baking Soda

1 1/4 cups All Purpose Flour

1/2 cup Honey Roasted Peanuts

3/4 cup Mini Peanut Butter Cups, chopped*

1. In a large bowl, cream the butter and sugars. Mix in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Fold in the peanuts and peanut butter cups. Chill dough in the fridge for at least 30 minutes.

2. Remove dough from the refrigerator. Preheat oven to 350 degrees. Drop chilled dough by tablespoonfuls onto ungreased cookie sheet. Gently press down to slightly flatten. Bake for 8-9 minutes. Cookies will be soft and may appear undone. They will firm up as they cool.

3. Allow to cool completely on a wire rack. Enjoy! Cookies stay fresh stored covered at room temperature for up to 7 days, or are awesome in the freezer for up to a month.

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