Mmmmmmm…peanut butter cookies. These reminded me of every home made cross hatched peanut butter cookie I had as a kid, plus those peanut butter sandwich cookies I sold door to door as a girl scout.
There was something so fun about making those hash marks in the dough before popping them in the oven. And the house smelled awesome as they baked. I had to beat my people away with an oven mitt until the cookies cooled enough to eat.
They are a pretty dense and crumbly cookie filled with dark chocolate nibs and crunchy roasted peanut chunks. Perfect with a glass of ice cold milk, or in my case, red wine!
This is a recipe from my favorite cookie recipe book, A Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson. Her recipes are no fail and the book is cute because it reads like a nature field guide…but for cookies!
Be sure to use the peanut butter listed in the recipe!
1 and 1/4 cups ap flour
1/2 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, softened
1 and 1/4 cups smooth, natural salted peanut butter (I used Smuckers brand) NO Skippy or Jif
1 cup firm;y packed light brown sugar
1 tsp vanilla extract
1 large egg
1 cup dark chocolate chips
1/2 cup salted roasted peanuts, chopped
Whisk flour, baking soda and salt in a small bowl.
In a large bowl of an electric mixer beat butter until creamy. about two minutes. Add peanut butter and beat until smooth. Add brown sugar gradually, beating until light and fluffy. Beat in vanilla then the egg. Add about 1/3 dry mixture and mix on low speed. Gradually add the rest and beat until just blended. Add the chips and nuts and mix well. Cover with wrap and chill at least 2 hours.
Preheat oven to 350. Line 2 baking sheets.
Drop chilled dough by generous tablespoon (I use a small ice cream scoop) 2 inches apart. Flatten cookies with a fork leaving tine marks. Bake until edges just brown, about 12 to 15 minutes. Let cool, then transfer to wire rack to cool completely.