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Basic peanut butter cookies made with crunchy peanut butter and filled with peanut butter chips. Perfect for the peanut butter lovers in your life!
Ok, peanut butter lovers. Where are you? Because today is all about you. ALL about you.
But first– how are you doing with your 12 Days of Christmas Cookies? This is recipe #6, which means we are halfway through the celebration. Have you made any of the others yet?
We’re currently polishing off a recipe for next week (#9, I think?) and seriously, this lineup is just chock full of all kinds of goodies. We’ve had chocolate, lemon, coconut, oatmeal, and sprinkles, so we’re working with peanut butter today because– DUH– necessary.
CLASSIC PEANUT BUTTER COOKIES… BUT BETTER
We’ve seen peanut butter cookies here before. Two years ago, actually, when we tackled classic peanut butter blossoms. And this is that cookie all over again with some tweaks.
Not only are we using chunky peanut butter, but we’re also using peanut butter chips. See now why they’re ultimate peanut butter cookies?
The only thing that would make them more peanut buttery would be some sort of peanut butter glaze, so have at that one if you’re feeling jazzy. If not, these bad boys are peanut buttery enough to be “ultimate,” I promise you that!
So this peanut butter cookie dough… EASY. While it does require some chilling, it’s an easy dough. And the results is a fluffyyyyy chewy peanut butter cookie. The best!
BROWN SUGAR BRINGS MEGA MOISTURE TO THESE COOKIES
And my favorite peanut butter cookie secret? Brown sugar for lots of moisture and chew and a touch of cinnamon. Don’t think you’d like it? You will. Guaranteed.
It gives a little something special to the classic peanut butter taste (see this homemade peanut butter for an incredible treat!) and makes a wonderful complement to the whole deal.
Plus the crunchy peanut butter adds pieces of peanuts and the peanut butter chips add some creaminess to each bite. Like, when I say these are packed with a peanut butter punch, I’m not joking one bit.
If YOU are a peanut butter lover, these cookies are absolutely for you. Actually, if you even remotely like peanut butter, you have to try these cookies. They may be my favorite from the cookie lineup this year and I must say that my taste testers enjoyed the heck out of them too.
Peanut butter lovers. Try these. ASAP. And please report back on how much you love them!
Ultimate Peanut Butter Cookies
- 1 and 1/4 cup cup all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ½ cup unsalted butter softened to room temperature
- ¼ cup light brown sugar packed
- ½ cup granulated sugar
- ¾ cup crunchy peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter chips
- In a medium size bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy (approximately 3 minutes). Add the peanut butter and beat again on medium speed until combined, scraping down the sides and bottom of the bowl as necessary. Add the egg and vanilla and beat again until completely combined.
- Turn the speed down to low and slowly add the flour mixture until dough forms. Add the chips and mix on low again until evenly dispersed. Cover the bowl with plastic wrap and chill in the refrigerator at least 45 minutes or up to 2 days.
- When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll chilled dough into balls with your hands and place on prepared sheet. Allow room for spreading. I bake 8 cookies per baking sheet.
- Bake cookies for 10 minutes, until the sides begin to form slight cracks. Cookies will look under-baked. For crunchier cookies, bake for 12 minutes. Allow cookies to cool for 5 minutes on the baking sheet before transferring cookies to a wire cooling rack to cool completely. Cookies stay fresh in an airtight container up to 10 days. Cookies may be frozen, up to 3 months. Rolled cookie dough can be frozen, up to 3 months. Roll into balls, freeze on a plate, then place in a large zip-top bag. Do not thaw, place on baking sheet, and add 1 minute to bake time.