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Peanut Butter Cookies

The Ultimate Peanut-Butter-Lover's Cookie

With Christmas and a number of cookie exchanges approaching this week, I figured I'd go ahead and whip up a batch of peanut butter cookies. I thought about making a traditional peanut butter cookie, but I really don't know how to leave a good thing alone and decided it needed to be one-upped — after all, everything tastes better when Reese's Peanut Butter Cups are involved, right?

The results were everything a peanut-butter-and-chocolate-dessert-lover could ask for and then some. My only piece of advice? For a more robust flavor, skip the all-natural, organic peanut butter in favor of something high in fat, sugar, and flavor, like Skippy or Jif. Keep reading to see the peanut butter cookie recipe.

Peanut Butter Cookies

From Sabrina Eldredge, POPSUGAR Food

Peanut Butter Cookies


  1. 1 stick (1/2 cup) unsalted butter, at room temperature
    3/4 cup creamy peanut butter (recommended: Skippy or Jif)
    1/2 cup dark brown sugar
    8 peanut butter cups, such as Reese's, pulverized to a paste, plus 1 cup (7-8) peanut butter cups, chopped
    2 large eggs
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup chocolate chunks


  1. Preheat oven to 350°F.
  2. In a medium-sized bowl, sift flour, baking powder, baking soda, and salt together. Set aside.
  3. In a large bowl (or mixer), cream together butter and peanut butter until smooth. Add brown sugar and pulverized peanut butter cups. Mix again until smooth and creamy.
  4. Add eggs, 1 at a time, blending slowly until mixed; stir in vanilla.
  5. In 3 batches, add flour mixture on low speed until blended.
  6. Add chopped peanut butter cups and chocolate chunks. Mix thoroughly.
  7. Using your hands, make small 1-1/2-inch balls. Flatten balls, and create a crisscross pattern using tines of a fork. Bake on a cookie sheet with parchment paper or a silicone baking sheet until the cookies are just beginning to brown, about 13 minutes.
  8. Remove from the oven, and cool on the sheet for 2 minutes. Transfer to cooling rack. Store in airtight container.
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