Monday, January 14, 2013
Soft-Baked Peanut Butter Cookies
Usually when I bake something, it's for a specific event, a party, or someone's birthday. I didn't make these for any of those reasons. I made these cookies on a complete whim, for no reason at all, after finding Sally's recipe via Pinterest last Wednesday. As far as whims go, this one worked out extremely well for me. Whims that have not worked out well for me in the past can be filed under the categories of: tequila shots [subcategory: epic embarrassment], haircut [subcategory: bangs], and kissing [subcategory: former coworker]. Whims involving cookies usually turn out much more favorably.
These cookies are a peanut butter lover's DREAM. In addition to a hefty scoop of peanut butter, these contain honey roasted peanuts, peanut butter baking chips, AND miniature peanut butter cups. I was a little unsure about how I'd like the honey roasted peanuts in this recipe, but they add such a nice crunch to an otherwise super soft cookie. These stay soft and chewy for days, and bake up nice and thick! In case I haven't convinced you to make these already, I'll also mention that you only need to dirty one bowl for this recipe!
I still have a lot of these left as I type this (sadly, woman cannot live on cookies alone) and I'm already thinking of ways to switch things up the next time I make these. I may add some Reese's Pieces, or peanut M&Ms. Or both. Oh boy...I think I got diabetes just thinking about that combination.
Here's what you'll need:
1/2 cup unsalted butter, at room temperature
1/2 cup dark brown sugar, packed
1/4 cup white sugar
3/4 cup creamy peanut butter (not natural peanut butter)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cup all-purpose flour
1/2 cup honey roasted peanuts
1/2 cup mini-peanut butter cups (not the foil-wrapped ones, thiskind. No need to order them online though, I found a bag at Target!)
1/2 cup peanut butter baking chips
In a large bowl, cream together butter and sugars with an electric mixer until light and fluffy. Beat in peanut butter. Beat in egg and vanilla until fully incorporated.
Beat in baking soda. Gradually add the flour, beating until just combined - don't overmix! Fold in the peanuts, mini-peanut butter cups, and peanut butter baking chips.
Chill the dough in the fridge for at least 30 minutes. Preheat oven to 350 degrees.
After the dough has chilled, line a cookie sheet with parchment paper. Roll dough into 1-inch balls, and bake for 8-9 minutes. The cookies will appear to be underdone, but they'll firm up as they cool. Cool cookies on baking sheet for 5-10 minutes, and transfer to a wire rack to cool completely.
Repeat with remaining cookie dough. I recommend replacing the parchment paper between each batch of cookies, because while the final product isn't greasy, these leave a lot of grease on the parchment that may adversely affect subsequent batches!
Makes about 30 cookies.
Source: Adapted from Sally's Baking Addiction (a fairly recent discovery of mine - she has tons of great recipes!)
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