Triple the peanut butter, triple the fun! Make dessert fun for the whole family with these ooey-gooey treats.
1 1/4 cups granulated sugar
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
7.9 ounces (about 1 3/4 cups) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup creamy peanut butter
1/2 cup lightly crushed peanut butter-flavored cereal (such as Barbara's Peanut Butter Puffins)
1/4 cup unsalted, dry-roasted peanuts
3 tablespoons creamy peanut butter, melted
How to Make It
Preheat oven to 350°. Combine granulated sugar, brown sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until fluffy. Add egg; beat just until blended. Beat in flour, baking soda, and salt.
Beat 1/3 cup creamy peanut butter into cookie dough at medium speed. Stir in cereal and peanuts. Drop dough by tablespoonfuls 2 inches apart on parchment paper-lined baking sheets. Bake 10 to 12 minutes or until cookies are lightly browned. Drizzle 3 tablespoons melted peanut butter over cooled cookies.
The dough was far more crumbly than the recipe seemed to imply (drop by spoonful implies a runnier dough). I had to roll it into balls in order to place on the pan.
The first batch I cooked for the suggested length of time and after about 20 minutes cooling, they were still slightly chewy in the middle (I don't mind this, my other half prefers a fully crunchy cookie). I cooked the second batch for about 6 minutes longer and they were way too over cooked for my taste, really crunchy and couldn't really break them in half by hand.
I think I would simply use crunchy peanut butter if I made it again, because the peanuts were just too hard to incorporate into the dough (i had about half a tablespoon leftover in the bowl after I made the cookies). I'm not sure I would bother with the cereal again. The drizzle looks nice but it doesn't really harden, maybe I would mix in some white chocolate chips so that it would cool hard and not smear when you pick it up.
Thanks to MarieS, I had a good outcome with these. I used Reses Peanut Butter Crunch cereal and I crushed the cereal and peanuts before adding to the dough. The peanut-flavor was pretty good but I expected a bit more. Still tasty. I did increase the temp to 375 and baked them for 15 minutes. They came out with a nice 'sugar cookie' crunch. I also pushed the dough down a bit for even baking. I omitted the peanut drizzle as I was taking them to a staff meeting and didn't want the mess. Easy enough - would make again.
If you are tired of the good old Toll House cookie, these are an excellent alternative! The cereal made them crunchy but they were also chewy. My family thought they were the best ever peanut butter cookie. Like the other reviewer my dough came out crumbly but I found it held together well when formed into balls. I didn't have a problem incorporating the peanuts but then I did crush them a little in a ziplock bag before adding to the mix. Not all of the cookies spread out completely while baking, so next time I would press the dough balls down in the middle with my thumb, just so they don't dome in the middle. I agree the baking time was way off; I had to bake longer; perhaps the oven temp should be 375. Also agree that the peanut butter drizzle was too messy and didn't add that much to the taste. Even so, these taste and texture of these cookies were amazing and I will definitely make them again! Can't wait to try the other variations featured in the Cooking Light article.
These took me 30 minutes tops to make. The only thing I altered was, just under 1.5 cups of flour was plenty. The dough would have been too crumbly with any more. I used self rising flour because that's what I had on hand, so omitted the baking soda and salt. They turned out perfect!