Peanut butter has saved me numerous times in my life! My oldest son would only eat PB&J sandwiches on whole wheat bread every single day for lunch until 7th grade. What a shock to have him finally ask for a ham and cheese sammie! LOL! A peanut butter pop (a spoonful of peanut butter) before dashing into a long meeting at work helped keep my attention on the subject matter and not on a growling stomach. Peanut butter spread on a slice of whole grain toast makes a quick, on-the-run breakfast that will keep you from feeling hungry till lunchtime. When peanut butter is baked into a delicious cookie you know you are in peanut butter heaven! If you’re a peanut butter loving fool like I am, keep reading to find out how to make these thick, chewy, peanut loaded, gourmet cookies.
In a mixing bowl combine the dry ingredients; flour, salt, baking powder, and cornstarch. Set aside.
Cornstarch is the secret ingredient that gives these cookies their irresistible, delectable, chewiness.
Place softened butter, sugar and brown sugar in a large mixing bowl.
Beat together on high speed until light and fluffy, about 3 minutes. Scrape down sides of the bowl as needed.
GOOD TO KNOW: Creaming together the softened butter with the sugar before adding any of the other ingredients produces a fluffier cookie with a much better texture.
Add eggs, one at a time.
Add peanut butter.
Add vanilla. Beat until combined.
Reduce mixing speed to lowest setting and slowly add the reserved dry ingredients (flour, baking powder, salt and cornstarch) until well combined with the wet ingredients.
Stir in peanut butter chips, and peanuts.
Refrigerate dough for 1 hour.
Preheat oven to 350℉.
Line cookie sheets with either parchment paper or a silpat liner.
GOOD TO KNOW: I used both, one cookie sheet was lined with parchment paper and the other with a silpat liner. I did not notice any difference between the two. Both produced excellent results and gave me no issues with the cookies sticking.
Using a large cookie scoop form dough into 2½ oz sized balls and roll each ball in sugar to coat.
Place balls of dough on prepared cookie sheets, lined with either parchment paper or a silpat liner.
Gently press dough balls into thick flattened discs using a fork to make a criss-cross pattern.
Sprinkle each cookie with a little additional sugar if desired.
Bake cookies for 15-18 minutes. Centers will still be very soft.
Remove from oven and allow cookies to cool undisturbed on the cookie sheet for 10 minutes.
Carefully transfer cookies onto a rack with a spatula to cool completely. Cookies are quite fragile when they are hot but will firm up as they cool.
Store cookies covered, at room temperature, for up to 3 days.
I love, love, love these cookies! My guys prefer chocolate chip cookies but if you’re a peanut butter fan you are going to adore these cookies. They have a fabulous chewiness and they’re loaded with peanut flavor that is oh so very good! To keep the chocolate lovers in your life happy try adding chocolate chips to the dough. Give this recipe a try, you will love the results! They are everything a peanut butter cookie should be. Make sure you have plenty of cold milk on hand to wash them down. ENJOY!
Triple Peanut, Gourmet Peanut Butter Cookies
Equipment
- cookie sheets
- large cookie scoop
- parchment paper of silpat liners
- stand mixer
Ingredients
- 3½ cups flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp cornstarch
- 2 stick butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 tbsp vanilla
- 10 oz peanut butter chips
- 1 cup cocktail peanuts
- ½ cup sugar
Instructions
- In a mixing bowl combine the dry ingredients; flour, salt, baking powder, and cornstarch. Set aside.
- Place softened butter, sugar and brown sugar in a large mixing bowl.
- Beat together on high speed until light and fluffy, about 3 minutes. Scrape down sides of the bowl as needed.
- Add eggs, one at a time.
- Add peanut butter and vanilla. Beat until combined.
- Reduce speed to low and slowly add dry ingredients until well combined with the wet ingredients.
- Stir in peanut butter chips, and peanuts.
- Refrigerate dough for 1 hour.
- Preheat oven to 350℉.
- Line cookie sheets with either parchment paper or a silpat liner.
- Using a large cookie scoop form dough into 2½ oz sized balls.
- Roll each ball in sugar to coat.
- Place balls of dough on prepared cookie sheets, lined with either parchment paper or a silpat liner.
- Gently press dough balls into thick flattened discs using a fork to make a criss-cross pattern.
- Sprinkle each cookie with a little additional sugar if desired.
- Bake cookies for 15-18 minutes. Centers will still be very soft.
- Remove from oven and allow cookies to cool for 10 minutes before carefully transferring them onto a rack to cool completely.
- Store covered, at room temperature, for up to 3 days.
Did You Make This?
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1 Corinthians 10:31
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