These easy to make cookies have everything a peanut butter lover could ask for, peanuts, crunchy peanut butter and just in case you felt they were lacking in the ‘peanutty’ department, some chopped up peanut butter cups.
I doubled the recipe since I knew a single recipe wouldn’t last longer than 2 days in my house and since these are oh, so delicious, I’m glad I did. These will freeze nicely if you feel the need to have a dozen on hand for your own private stash.
No peanut butter cups or no peanuts at your place?! Use peanut butter chips or a combination of chocolate chips and some other toasted nuts. I’m sure they will still be moist and soft and as I said before, oh, so delicious!
Triple Peanut Butter Cookies (“Peanutty” Peanut Butter Cookies)
Preheat oven to 350F. Line 2 cookie sheets with parchment paper.
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 1/4 cups crunchy peanut butter
1 teaspoon pure vanilla
1/2 cup salted peanuts
1/2 -1 cup chopped peanut butter cups
Cream butter and sugars together in bowl of an electric mixer until light and fluffy, on medium speed. Scrape down sides and bottom of bowl. Add in the egg and beat until combined. Add in peanut butter and vanilla and beat until combined, scraping down bowl to ensure even mixing.
In a small bowl, whisk together the flour, soda and salt.
With mixer on low, add in the flour mixture and just combine. Scrape down beaters and bowl.
Fold in peanuts and peanut butter cups by hand.
Use a medium scoop or shape dough into 1-inch (approx.) balls and place about 1 1/2 inches apart on cookie sheet. Flatten slightly with a fork dipped in flour or water.
Bake about 8-10 minutes or until lightly brown around edges.