April 1, 2010
Every now and again when I've been exercising regularly and cutting back on the sweets, I lose my mind and make things like Double Chocolate Cream Pie and these Double Peanut Butter Cookies. They are soooooooo good!
Double Peanut Butter Cookies
2 cups dark brown sugar, packed
1 cup chunky peanut butter (or smooth if you prefer)
1 cup butter, softened
2-1/2 cups all purpose flour
1-1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 10 to 12 oz. bag of peanut butter chips
Heat oven to 375 degrees. In a large bowl, beat brown sugar, peanut butter, butter and eggs on medium speed until creamy. Then on low speed, beat in flour, baking soda, baking powder and salt. Stir in peanut butter chips by hand.
I used the Pampered Chef Medium Scoop to make the cookie balls, although you could just roll them with your hands about 1-1/4 to 1-1/2" in size. Dip the tops of the cookie balls into granulated sugar and place on a cookie sheet a few inches apart. When I was a kid, my Mom would smash them in two directions with a fork, which made that pretty criss-cross design in the top. However, this recipe spreads beautifully on its own so you don't need to do that. And using the Medium Scoop, I got about 3-1/2 dozen cookies out of this recipe.
Bake approximately 10 minutes or until just turning a light, golden brown. Keep an eye on them so you don't over bake. Cool on the cookie sheet for about 5 minutes before transferring to cooling racks or paper towels.
These cookies are crunchy on the outside and chewy on the inside, the perfect combination. You could substitute chocolate chips or even mini chocolate chips for the peanut butter chips, or use both flavors together.