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peanut butter cookies
Dessert,  Food,  Healthy Living,  National Days

Chunky Peanut Butter Cookies

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March 1st is National Peanut Butter Lover’s Day.

Another peanut butter day! I understand the love many people have for peanuts and peanut butter but I have always had a weird relationship with the peanut.

There was some question about whether I was actually allergic to peanuts as a child. This was before nut allergies were widely accepted and acknowledged. It wasn’t so bad that I needed to get tested or anything. That wasn’t that common in my circles at that time either. I just avoided them for the most part.

So when I had kids, I wondered if there was going to be an issue for them. I do have several allergies myself.

But both kids started out eating peanut butter — pretty aggressively. My son (he who is picky) stopped around age 8 and won’t go near it anymore.

The daughter eats it for breakfast.

My dad is a peanut butter cookie fan too.

This Chunky Peanut Butter Cookie recipe is for them. Crunchy nuts, chewy cookie — what’s not to like?

I hope you enjoy!

chinky peanut butter cookies
Print Recipe
5 from 4 votes

Chunky Peanut Butter Cookies

Chunky peanut butter treat
Prep Time15 mins
Chill Time1 hr
Course: Dessert
Cuisine: American
Keyword: cookies, Dessert, peanut butter

Equipment

  • Baking sheets
  • Mixing bowls

Ingredients

Ingredients

  • 1 c. unsalted butter
  • c. chunky peanut butter
  • c. light brown sugar
  • ½ c. granulated sugar
  • 2 large eggs
  • 2 t. real vanilla extract
  • c. all-purpose flour
  • t. baking soda
  • 1 t. baking powder
  • 1 c. unsalted peanuts divided

Instructions

Directions

  • Place the top oven rack in the center position and pre-heat oven to 375°F. Line two large baking sheets with parchment paper or a Silpat™ baking mat and set aside.
  • Cream the butter, peanut butter, brown sugar, and granulated sugar in a large mixing bowl. Add the eggs and vanilla extract, and mix to combine.
  • In a separate large bowl, combine the flour, baking soda, baking powder, and 2/3 cup unsalted peanuts. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
  • Transfer dough to the refrigerator and chill for one hour.
  • Once chilled, divide the dough into equal-sized balls and arrange on the prepared baking sheets, leaving 2 inches between each ball. Press the dough down with a fork in a crisscross fashion to flatten. Add remaining chopped peanuts to the top of the cookies and press the peanuts down into them.
  • Place the baking sheets into the preheated oven and bake for 10-12 minutes, or until the cookies are golden brown on top and cooked through.
  • Remove from the oven and let the cookies sit for 2-3 minutes before transferring to a wire rack to cool before serving. Enjoy!

Need more peanut butter recipes? Try the Chocolate Peanut Butter Mousse Parfait

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Loving Life — The Reboot!

Dominique

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