Christmas time or not, I’m stubborn about sticking to making and sharing the cookies I love, not just this time of year, but all-year round. Don’t get me wrong, I love the tradition of baking cookies around the holidays, I just care more about the downright yumminess of a cookie, rather than making cookies that fit a theme or season. That’s why I made my favorite peanut butter cookies for today’s cookie swap going on at My Kids Eat Squid. A few days ago, I also made Hot Chocolate Cookies with Marshmallow Whipped Cream, so feel free to check those out too while you’re checking out all the recipes in this swap.
Before you dive into cookie recipe land, I just wanted to add that this recipe can be adapted to your taste. You can forget about the peanuts and chocolate chips and just make a simple peanut butter cookie, because the cookie part of the recipe is just right!
So here are the swappers! Happy cookie baking and Merry Christmas!
Kristen J. Gough
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Cookie: Chocolate Marshmallow Raspberry Cookie Delight
- 2¼ cups flour
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 2 sticks butter
- 2 eggs
- 1 cup peanut butter
- 1 teaspoon baking soda
- ¼ teaspoon cream of tartar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup raw peanuts, skins removed
- 1 cup semi sweet chocolate chips
- Heat oven to 350 degrees F.
- Roast peanuts on baking sheet for about 20 minutes until light golden brown. Set aside.
- With electric mixture, cream peanut butter, butter and sugars. Beat in eggs, one at a time, and then vanilla extract.
- Sift all dry ingredients together in a bowl (except nuts and chocolate chips) and slowly add to peanut butter mixture, beating until just blended. Stir in chocolate chips.
- Lightly crush peanuts and place in shallow bowl.
- Roll a teaspoonful of dough into a ball and press one side into nuts.
- Place clean side down and 2 inches apart on parchment-lined baking sheet. Gently flatten top of cookie with spatula or bottom of a clean glass.
- Bake for 12 minutes or until light golden brown.