These cookies are absolutely amazing. Doesn’t everyone say that about their baking?! Last night was the first time I ever made peanut butter cookies and had I known how easy they are I would have been making them for years.
Follow these super quick steps and have yourself a delicious plateful in no time.
- 1 Cup of Peanut Butter. You can use either chunky or smooth. For these I used JIF Creamy Peanut Butter
- 1 Cup of Sugar
- 1 whole egg
- 1 Ghirardelli Dark Chocolate square broken into pieces
– Here you can use as much chocolate as you want. I only had dark chocolate, which I don’t really like, but I managed to break it up so the 12 cookies I made each had 3 small chunks on top.
- Peanut Halves
- Pre-heat the oven to 350 degrees.
- Blend 1 Cup of Sugar and 1 egg in a bowl until smooth.
- Add in 1 Cup of Peanut Butter making sure everything mixes together
– Try some dough so you know just what you’re in for!
- Place dough on a baking sheet. I used a tablespoon to make even cookies, but feel free to make them as big or as small as you would like.
– If you use a TBS (mounded just a bit) you’ll make about 15-18 cookies.
- Bake for 10 minutes then pull out the cookies.
- Add as many chocolate and peanut pieces as you want. I added 3 halves of peanut per cookie along with 3 chunks of Ghirardelli Dark Chocolate. Just place them right on top and push them into the cookie.
– You could also chop the peanuts and chocolate finely and add them to the dough instead of cooking it before hand. Adding peanuts and chocolate was an after thought for me, so that’s why this is step 6.
- Put the cookies back in the oven for another 2 minutes.
– This didn’t melt the chocolate the way I had hoped, but I’m assuming Ghirardelli doesn’t melt too easily as I have tried adding pieces to another cookie batch where they didn’t melt.
- Pull them out! Don’t forget to turn off the oven. Here you can either let them cool, or if you’re anything like me you bite into one right away so you can see how good it tastes.
I wish I had taken pictures when I took them out of the oven. I was like biting into a warm Buckeye. I will definitely be sending out these Dark Chocolate Peanut Butter Cookies for Christmas!
I like to save any cookie dough I make so I can add the rest to a cake or brownie mix. I’m thinking for this peanut butter dough I’ll either add it to a German Chocolate cake or make another half batch, mix the 2 batches together, and use the dough as a bottom for brownies. Wouldn’t that be delicious?!
Join me next time for the Bacon Wrapped Personal Meatloaf that I’m making for dinner tonight!