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Indulge in these gourmet peanut butter cookies—thick, chewy, and loaded with peanut butter flavor! Perfectly crunchy on the outside and soft on the inside, they’re a peanut lover’s dream.
Ingredients
Cookie Base:
- 🧈 1 cup unsalted butter, softened
- 🍯 1½ cups light brown sugar, packed
- 🥄 ½ cup granulated sugar
- 🥜 1 cup creamy peanut butter
- 🥚 2 large eggs
- 🍦 1 tablespoon vanilla extract
Dry Ingredients:
- 🌾 3½ cups all-purpose flour
- 🧂 ½ teaspoon salt
- 🌟 1 teaspoon baking powder
Mix-Ins and Toppings:
- 🍫 1 (10-ounce) bag peanut butter chips
- 🥜 1 cup cocktail peanuts (or any preferred variety)
- 🍬 ½ cup granulated sugar for rolling
Instructions
Prep:
- 📄 Line two cookie sheets with parchment paper and set aside.
Make the Dough:
- 🍴 In a large bowl, beat together butter, brown sugar, granulated sugar, peanut butter, eggs, and vanilla extract until the mixture is light and fluffy.
- 🌾 In a separate bowl, whisk flour, salt, and baking powder. Gradually blend this dry mixture into the wet ingredients until well combined.
- 🥜 Fold in peanut butter chips and peanuts for added crunch and flavor.
Shape the Cookies:
- ⚖️ Divide dough into 14 large balls (approximately 4.6 ounces each).
- 🎯 Roll each dough ball in granulated sugar. Place seven balls on each prepared cookie sheet.
- ✨ Use a fork to press a crisscross pattern into the top of each cookie. Sprinkle additional sugar if desired.
Chill and Bake:
- ❄️ Refrigerate the shaped cookies for 1 hour.
- 🔥 Preheat the oven to 350°F.
- 🕒 Bake cookies for 16–18 minutes, or until the edges are set and golden.
Cool and Serve:
- 📄 Carefully slide the parchment paper with cookies onto a countertop to cool completely. Avoid removing cookies until fully cooled to prevent them from breaking.
Yields:
- 🍪 14 jumbo cookies
Tip: These cookies stay fresh for several days when stored in an airtight container—perfect for enjoying throughout the week (if they last that long)! 😉
