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Gourmet Thick Peanut Butter Cookies

These soft, thick cookies are filled with peanut butter chips and crunchy peanuts, bringing warmth and nostalgia to your kitchen.
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Prep Time 1 hour
Cook Time 18 minutes
Total Time 1 hour 18 minutes
Servings: 14 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure it is softened, not melted.
  • 1.5 cups light brown sugar, packed
  • 0.5 cup granulated sugar Plus an additional 0.5 cup for topping.
  • 1 cup creamy peanut butter Chunky peanut butter can be used for texture.
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3.5 cups all-purpose flour
  • 0.5 teaspoon salt
  • 1 teaspoon baking powder
  • 1 bag peanut butter chips (10 ounce)
  • 1 cup peanuts (use cocktail peanuts for the recipe)

Method
 

Preparation
  1. Line two cookie sheets with parchment paper and set aside.
  2. In a large mixing bowl, combine the softened butter, light brown sugar, granulated sugar, creamy peanut butter, eggs, and vanilla. Mix until light and fluffy.
  3. In a separate medium bowl, whisk together the flour, salt, and baking powder.
  4. Gradually add the dry ingredients to the wet ingredients, blending until just combined.
  5. Stir in the peanut butter chips and crunchy peanuts.
  6. Divide the cookie dough into 14 balls, each about 4.6 ounces. Roll in sugar for topping.
  7. Place seven balls on each cookie sheet and gently press with a fork.
  8. Refrigerate the dough for at least one hour.
Baking
  1. Preheat the oven to 350°F (adjust time for convection or standard oven).
  2. Bake the cookies for 16-18 minutes.
  3. Let the cookies cool on the sheet before transferring them to a cooling surface.

Notes

Store cookies in an airtight container at room temperature, lasting about a week. For longer storage, freeze for up to three months.