Ohhhh gosh. If you love peanut butter as much as I do, you MUST make these cookies as soon as humanly possible. This is my version of a recipe from Sally's Baking Addiction and produces soft, thick, super peanut buttery cookies filled with peanut butter cups AND peanut butter chips. They are simply amazing. My husband has a strong preference for chocolate chip cookies, but even he liked these a lot. I consider myself to be a bit of a peanut butter cookie connoiseur and I thought they were perfect. Make them now! Next time I'm going to try pressing a few Reese's Pieces into the top of each dough ball before baking to add color, a bit of crunch, and of course more peanut buttery goodness. Then they will be Quadruple Peanut Butter Cookies, YUM!
Quick note: The original recipe says to refrigerate the cookie dough for half an hour. I did not do this and my cookies turned out looking exactly like the ones in Sally's photo. Use your own judgment on whether or not to chill the dough!
Sorry about the boring looking cookie, this was the very last one in the jar so I didn't have a lot of options!
Triple Peanut Butter Cookies
1/2 C butter
1/2 C brown sugar
1/4 C sugar
3/4 C peanut butter
1 t vanilla extract
1/2 baking soda
1 1/4 C flour
3/4 C peanut butter chips (in the baking aisle)
3/4 C chopped peanut butter cups (about 6 PB cups)
Preheat oven to 350 and line cookie sheets with parchment paper. Cream together butter and sugars. Beat in egg, peanut butter, and vanilla extract until smooth. Mix in baking powder and flour, being careful not to over mix. Stir in peanut butter chips and peanut butter cups.
Form dough into walnut sized balls and place 1 1/2 inches apart on cookie sheets. Bake until lightly golden and set, about 8 to 10 minutes. Let cool on cookie sheets for 10 minutes, then finish cooling on a wire rack.
Yield: about 24 big cookies