Peanut Butter Cookies with Peanut Butter Chips

My husband loves peanut butter. He would eat it for breakfast, lunch and dinner so when we were dating I decided that I should bake him some peanut butter cookies for Valentines day. Unfortunately, I didn’t have a peanut butter cookie recipe in my repertoire (mostly because I didn’t like peanut butter cookies) and since I left making the gift to the last minute I had to make him snickerdoodles (aka butt cookies) instead. Since then I have been trying to make the perfect peanut butter cookie.

This cookie has made me a peanut butter cookie convert. These peanut butter cookies are peanut buttery, soft and the melty peanut butter chips make these cookies addictive. The dough can make 3 dozen cookies and freezes beautifully so we can defrost the dough and make a dozen whenever the mood strikes.

George Washington Carver an American agricultural extension educator, from Alabama’s Tuskegee Institute, compiled 105 peanut recipes from various cookbooks, agricultural bulletins and other sources. In his 1916 Research Bulletin called How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption, he included three recipes for peanut cookies calling for crushed/chopped peanuts as an ingredient. It was not until the early 1920s that peanut butter was listed as an ingredient in the cookies.

Peanut Butter Cookies with Peanut Butter Chips

Makes 3 dozen 1 inch cookies

  • 1 ¼ cups  all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon Diamond kosher salt
  • ½ cup unsalted butter, room temperature and divided into tablespoons
  • 1 cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tablespoon whole milk
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • ¾ cup SunSpire peanut butter baking chips

Coating

  • 3 tablespoons granulated sugar

Preheat oven to 350 degrees Fahrenheit. Spray baking sheets with cooking spray and set aside.

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and Kosher salt and set aside.

Put the unsalted butter in a large bowl.

Spray a 1 cup measuring cup with cooking spray, spoon in the peanut butter and smooth the top with the edge of a knife.

Add the peanut butter to the unsalted butter and cream together using a hand mixer for 3 minutes on low. If mixing by hand cream together for 5 minutes.

Add the granulated sugar and the light brown sugar to the peanut butter mixture and cream on low for another 3 minutes if using an electric mixer or 5 minutes if creaming by hand.

Beat the egg into the peanut butter mixture by hand for 1 minute.

Stir in the whole milk, pure vanilla extract and pure almond extract until well mixed.

Pour half of the all-purpose flour mixture into the peanut butter mixture and mix on low or by hand until well incorporated. Add the other half of the flour mixture and mix on low or by hand until well incorporated and the batter is smooth.

Slowly stir in the SunSpire peanut butter chips until well dispersed throughout the batter.

In another small bowl, put 3 tablespoons of granulated sugar for coating the cookies.

Roll dough into 1 inch balls and then roll dough into then the granulated sugar. Place dough onto a cookie sheet and flatten with a spatula. Use the tines of a fork make a crisscross pattern on each cookie.

Bake cookies for 10 – 12 minutes on the middle rack of an oven. The cookies will look under done but will continue to bake while cooling.

Cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack and let cool for another 10 minutes.

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4 thoughts on “Peanut Butter Cookies with Peanut Butter Chips

  1. Pingback: Christmas Cookie Roundup # 1 | The Great American Feast

  2. Pingback: Happy National Cookie Day: 18 Cookie Recipes | The Great American Feast

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