Oh, peanut butter. Me and you go way back. For years, you were the star of my school lunches. Okay, okay, the swiss cake rolls and cheetos might’ve shined a little brighter at the time… but fast forward to today, and who’s still standing? Yep, that’s right — you are! #peanutbutterforpresident
I’m so weird. I blame it on excess zebra cakes in childhood. Mmm, zebra cakes…
Back to our little star of the day, peanut butter. You know, of all the cookie recipes I’ve got on this blog, I don’t have a regular old peanut butter cookie recipe? I know! Completely absurd. Disrespectful. Not acceptable!
So, after the craziness of holiday sweets had died down, I decided the time had come to make a simple, no-frills peanut butter cookie. I remembered I had received a stash of assorted peanut goodies from the National Peanut Board as a thank you for this blog guest post… including, among other items, peanut butters from PB & Co. and peanut flour! Perfect!
I was going to add crushed peanuts to the cookie dough, but made a game-time decision to use chunky peanut butter instead of smooth. Gooood decision! Whoever invented chunky/crunchy peanut butter is a genius. I mean, who has time to chop peanuts?
[print_this]Chunky Peanut Butter Cookies
Crisp, chewy and crunchy peanut butter cookies — a true classic! If you don’t have peanut flour, all-purpose flour can be used in its place.
Prep time: 15 minutes
Cook time: 12 minutes (per cookie sheet)
Makes 3 dozen
- 1 cup packed light brown sugar
- 1 cup chunky peanut butter
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups peanut flour
Heat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a large mixing bowl, stir the brown sugar, peanut butter, butter, egg, and vanilla until smooth. Add the baking soda, baking powder, and salt; mix well. Stir in the flour until mixed.
Roll the cookie dough into 1-inch balls, then set onto the prepared cookie sheets 2 inches apart. Flatten cookies with the back of a spoon or tines of a fork. Bake 10-12 minutes or until edges are golden brown. Allow the cookies to cool 2-3 minutes before removing from cookie sheet to cool completely.[/print_this]