Double Peanut Butter Cookies – Recipe! Image 1
Cookies, Love

Double Peanut Butter Cookies – Recipe!

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Peanut butter has always been a favorite in my household and when I was younger, it was the only food my brother would eat.  I enjoy a good peanut butter and jelly sandwich now and again, and some days I find myself dipping straight into the jar with a spoon, just for a quick nibble of something delicious.  I don’t know if I enjoy crunchy or creamy peanut butter better, I really haven’t met a peanut butter I wouldn’t eat.  However, one of my favorite ways to enjoy peanut butter is in a cookie, made the old fashioned way.

Over the years, I have kept my peanut butter cookies pretty traditional, except for a slight addition of crushed roasted peanuts, because they add just the right amount of crunch to the dough.  The rest of the recipe is pretty straight forward, and one of my favorites.  I love a good warm cookie out of the oven, but these do store pretty nicely in a cookie jar for a few days.  With school starting this week, it might be nice to bake a batch, so that special someone has a nice treat in their lunch sack.

Double Peanut Butter Cookies – Recipe! Image 2


2 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

2 sticks butter, room temperature

1 cup brown sugar

1 cup granulated sugar

1 cup creamy peanut butter

2 eggs

2 teaspoons vanilla extract

1 cup roasted peanuts

(Makes 2 dozen)

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Double Peanut Butter Cookies – Recipe! Image 3

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To Prepare:

1.  Preheat oven to 350 degrees.  In a stand mixer or large bowl, cream butter and sugars, about 4 minutes.  Add peanut butter and beat on high for 2 minutes until incorporated.  Add eggs and vanilla and beat on high again for 2 minutes or until light and fluffy.

2.  Add all dry ingredients, except peanuts and beat on low for 1 minute.  Chop peanuts and add to dough.  Remove bowl from stand and mix dough by hand to make sure all ingredients are incorporated.

3. Scoop dough out onto a parchment lined cookie sheet and using a fork, make a crisscross pattern on top of each cookie. Dip fork into water in between cookies.

4. Bake cookies for 10-12 minutes or until edges are slightly golden brown.  Remove cookies from oven and let cool on cookie sheet for 10 minutes.  Serve cookies warm or store in a cookie jar for several days.  Enjoy!













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