What makes these the ‘Ultimate Peanut Butter Cookie?’ Simple. More peanut flavor! Peanuts in them, peanuts on them, peanuts everywhere!
I’ve always loved peanut butter and though it’s no longer a daily staple like it seems it was when I was a child; there are some old fashioned treats that I loved as a kid that I still love today.
Among them; a peanut butter and syrup sandwich (yep), peanut butter spread on apple halves and yes, peanut butter cookies.
Cookies with chunks of peanut too? That works.
Why the ultimate? Well, these are intensely peanutty (?) – I used chunky peanut butter but also added some toasted chopped peanuts to both the mix as well as scattered on top; simple and great with that glass of milk!
I like the old fashioned simple design which is achieved with fork tines which some think has practical reasons too.
Either to make sure they are recognized for people with food allergies or more likely to help evenly cook them since they have such a high fat content.
These cookies have long been a staple in my home; while I still love them today, they might have been the first things my kids asked for when I gave them the choice of what cookie I would make.
Not chocolate chip, nope, they loved the Ultimate Peanut Butter Cookie!
Some things never change…they are the favored cookies of the kids who have become near and dear to me on my street too.
None of them have an allergy which is good and for friends who might need a gluten free treat, I’ve also made this Flourless Peanut Butter Cookie that everyone loved.
I’m reminded after printing the recipe again today that I desperately need some new photos…coming up right after this batch is done!
The Ultimate Peanut Butter Cookie
- 2 ¼ cups flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter softened
- 1 cup peanut butter either creamy or crunchy I like maximum crunch!
- 1 cup light brown sugar firmly packed
- 1 cup sugar
- 2 extra large eggs room temp
- 1 tsp vanilla
- 1 cup salted roasted peanuts, lightly toasted and chopped (really need to chop with chef’s knife, processing them will easily make the pieces too small).
- Preheat oven to 350
- Combine dry ingredients in a bowl.
- Cream butter until light and fluffy the add peanut butter and mix until blended.
- Add both sugars and mix well. Add the eggs and vanilla and mix well. Add the dry ingredients a cup at a time, scraping the bowl after each addition.
- Add half of the toasted peanuts to the mixture and mix just until incorporated.
- Using a tablespoon to measure dough, roll each spoonful into balls and place on baking sheets about 2 inches apart. Dip large fork into warm water, blot and press each cookie slightly to flatten it; repeat in opposite direction (The warm water will help to keep the fork from sticking to the dough). Sprinkle remaining peanuts on the top of each cookie.
- Bake for 7 minutes/ alternate cookie sheets on baking racks and bake for another 7 minutes.
- Remove from oven and cool on baking sheets; remove sheets and allow to completely cook at room temp.