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 [1]. A few days ago, I also made Hot Chocolate Cookies with Marshmallow Whipped Cream [2], 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 [3]
Cookie: Nutella
Teresa Robeson
Blog: Homestead Notes
[4]Cookie: Whipped shortbread
Laura Davis
Blog: Laura’s Delicious Food [5]
Cookie: Raspberry thumbprint cookies
Susan Johnston
Blog: Boston Food Swap [6]
Cookie: Old-fashioned molasses cookies
Melanie McMinn
Blog: Frugal Kiwi [7]
Cookie: Chocolate Marshmallow Raspberry Cookie Delight
Peanuty Peanut Butter Chocolate Chip Cookies
Ingredients
- 2 1/4 cups flour
- 3/4 cup brown sugar packed
- 3/4 cup granulated sugar
- 2 sticks butter
- 2 eggs
- 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
Instructions
- 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 until creamy. Beat in eggs, one at a time, add vanilla extract.
- In a separate bowl, whisk together all dry ingredients (except nuts and chocolate chips).
- Slowly add to peanut butter mixture, beating on low 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 about 10 minutes or until light golden brown.