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
Blog: My Kids Eat Squid
Cookie: Nutella
Teresa Robeson
Blog: Homestead Notes
Cookie: Whipped shortbread
Laura Davis
Blog: Laura’s Delicious Food
Cookie: Raspberry thumbprint cookies
Susan Johnston
Blog: Boston Food Swap
Cookie: Old-fashioned molasses cookies
Melanie McMinn
Blog: Frugal Kiwi
Cookie: Chocolate Marshmallow Raspberry Cookie Delight
| Peanuty Peanut Butter Chocolate Chip Cookies |
- 2 1/4 cups flour
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 sticks butter
- 1 cup peanut butter
- 1 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 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.
Mmmmmm these look divine! Super cute blog too!
Hugs
Laura
Thank you – I love your blog as well! Great designs, Laura!
What I like about Christmas cookies is the excuse to make it a bit over the top–adding even more chocolate, dipping it into chocolate, drizzling it with chocolate (I guess there’s a theme there;) But yes, cookies should be made and given away year round!
Oh, I totally agree! Hope I didn’t sound like I’m all bah humbug on Christmas cookies!
It’s my opinion that you can’t go wrong with peanut butter anything! And I still have a container of raw peanuts from when we grew them a couple of years ago: perfect for making these.
Looks like a good one. Thanks for sharing!
I wanted to make these but I don’t know how many eggs to put in, it’s not listed and I’m not that great a cook to figure it out on my own!
Oops, sorry – it’s two eggs.
Thank you!
Great looking cookies