Peanut butter is my favorite food. There was a time in my life when I subsisted on spoonfuls of peanut butter right out of the jar. I feel great kinship with my dogs because they share my passion for peanut butter.
In making peanut butter cookies, I need them to scream peanut butter flavor. Through trial and error, I realized that there is a limit to the amount of peanut butter you can use without throwing off the ratio of your cookie. My max is a generous cup of peanut butter, but i remained unsatisfied. Not enough peanut butter.
My solution? Add in a cup of Reeses peanut butter chips. Each chip is an extra explosion of sweet peanut butter flavor, surrounded by soft and chewy peanut butter cookie. Perfection. Excuse me while I run and grab another cookie, will you?
1 cup creamy peanut butter
1 cup packed brown sugar
1 cup white sugar
2 sticks softened butter
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup peanut butter chips (such as Reeses)
Preheat the oven to 350 degrees F.
In a small bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
Cream together the butter, peanut butter, sugars and vanilla extract until light and smooth. Add the eggs in one at a time, until well combined. Stir in the flour gradually, then fold in the peanut butter chips.
Roll dough into heaped tablespoon balls, and dip into granulated sugar. Flatten the cookies, using a fork, in a criss-cross pattern.
Bake in the oven for 6 to 7 minutes, then cool on the sheets for 2 minutes before removing to a wire rack to cool completely. Enjoy!