Double Peanut Butter Cookies
Peanut butter is one of my favorite foods. I’ve always enjoyed it on a variety of things. I eat it on apples, with bananas or honey on a bagel, in a good ole PB&J and of course in cookie form. I made these double peanut butter cookies to send in my Operation Baking gals box for Round 15. Sorry I’m so late posting this recipe.
I’ve made these before with chocolate chips. This time I just used peanut butter chips instead. I liked them much better this way. They were super peanut-buttery. Hubby agreed they were quite tasty.
One Year Ago: Double Chocolate Brownie Roll Out Cookies (perfect for St Patty’s Day)
Two Years Ago: White Cupcakes with Raspberry Buttercream
Double Peanut Butter Cookies
Yield: ~3 dozen
Ingredients:
1 1/4 c all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 c unsalted butter, softened
1 c peanut butter at room temperature
3/4 c sugar
1/2 c packed light brown sugar
1 egg, at room temperature
1 Tbsp milk
1 tsp vanilla extract
1 c peanut butter chips
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
Recipe from Magnolia bakery cookbook
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m disgusted…….but intrigued. LOL It sounds like it wouldn’t work…but as a fellow PB&J lover, I’m going to try it pretty soon. I wonder how it would all be with chocolate drizzled on top. Too much?? LOL
http://www.simplysweeter.blogspot.com
Ahh I should have checked my Google reader before I had breakfast! I was craving a PB&J sandwich, but only had stale bread..=( I ate it anyway.. but this would have been so much better! I need to try this.
Hmm, I’m not sure about this one… 😉
not gunna lie…thought this was weird but i’m sorta tempted to try it! num nummm, i’m obsessed with pb…so how could it be bad?
i love pb & j…but im not sure if i’d love it that much on eggs…..
sorry!
When I saw this in my google reader I was like “whoa someone else makes PB&J omlets.” I had posted about them so long ago I forgot, but I’m so happy to have someone else who loves the combo!
I’m loving all the comments today. Like I always tell Hubby, don’t hate it ’til you try it!
This is funny because my hubby often eats egg whites with peanut butter on top – apparently it’s a big body builder thing to get the right ratio of fat and protein – haha, so you’re not alone, I can imagine he’d love the jelly with this too!
And I really like your top 30 post – very inspiring!
I can kind of see how this works! I made pb&j stuffed french toast once, and this is kind of like that, minus the bread. Like a low-carb pb&j! I might have to give it a shot 🙂