I'm often hesitant to a share recipe for a food that already has a million recipes out there – like peanut butter cookies.
These Rustic Peanut Butter Cookies are so good that I decided it was worth it to make it one million and one recipes. The cookies don't have the traditional cross-hatch design that most peanut butter cookies have. Instead, they're made like a regular drop cookie.
These cookies also have chopped peanuts and mini chocolate chips. I love crunch peanut butter, so I really like the combination of crunchy peanut butter with the chopped peanuts. Also, the mini chips just add a little extra without making the cookies chocolaty.
Rustic Peanut Butter Cookies
- 1/2 cup butter at cool room temperature
- 1/2 cup creamy or crunch peanut butter not natural
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup chopped lightly salted peanuts
- 1/4 cup mini chocolate chips
In a large bowl, beat butter and peanut butter together.
Add sugars, and beat until well-combined.
Mix in egg and vanilla until combined.
Add flour, baking powder, baking soda, and salt. Stir until combined.
Stir in chopped nuts and mini chips.
Cover, and chill dough for 1 hour, or until firm.
Toward the end of the chilling time, preheat oven to 350 F.
Scoop out 1.5 tablespoons of dough and place on prepared cookie sheet 2 inches apart. I've slightly flattened the cookies and left them as-is, and it doesn't seem to make much difference.
Bake 10-15 minutes, or until edges are lightly browned and middles are set.
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