Nutty Peanut Butter Cookies

I was e-mailed this basic recipe from myrecipes.com today. I needed a cookie recipe to make for my husband's lunch and he loves peanut butter, so this was perfect timing. Believe it or not, my store was out of peanuts on Sunday, so I decided to substitute peanut butter chips for the peanuts. I just finished eating one of these straight out of the oven and, boy, it did not hurt the recipe at all. They have a very distinct peanut butter flavor without being completely overpowering. They are sweet, so I think I could only eat one at a time. I will be hanging on to this recipe.

Nutty Peanut Butter Cookies:

adapted from Southern Living Food, July 2009

1 cup creamy peanut butter

1 cup firmly packed light brown sugar

1 egg

1 tsp. baking soda

1/2 cup peanut butter chips

1 tsp. vanilla extract

Preheat oven to 350 degrees. Whisk together first four ingredients in a bowl until smooth. Stir in peanut butter chips and vanilla. Drop by rounded tablespoonfuls 2" apart on lightly greased baking sheets.

Bake at 350 degrees for 10 minutes or until puffed and lightly browned. Cool on pan on a wire rack five minutes. Remove from pan to wire rack and cool five minutes. Serve warm or cool completely.

Yield: 14 cookies

Giant Peanut Butter Cup Cookies

Giant Peanut Butter Cup Cookies:

courtesy of Cooking for Kids

1 stick butter

3/4 cup sugar

1/3 cup peanut butter

1 egg

1/2 tsp. vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

16 peanut butter cups, cut into fourths

Heat oven to 350 degrees.

Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt. Add to butter mixture; blend well. Drop dough by level 1/4 cup measurements onto ungreased cookie sheets; three cookies per sheet. (Cookies will spread while baking.) Push about seven pieces of peanut butter cup into each cookie, flattening cookies slightly. (I mixed the candy pieces into the dough)

Bake 15 to 17 minutes or until light golden brown around the edges. Centers will be pale and slightly soft. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely.

Double Peanut Butter and Milk Chocolate Chip Cookies

I apologize for the bad picture, but these cookies were so amazing!! I made some for myself with just peanut butter chips (I can't have chocolate) and they were awesome too! I guess you can't go wrong with any Hershey recipe.

Double Peanut Butter and Milk Chocolate Chip Cookies:

from Hersheys.com

1/2 cup butter, softened

3/4 cup sugar

1/3 cup Reese's Creamy Peanut Butter

1 egg

1/2 tsp. vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup Hershey's Milk Chocolate Chips (I used semi-sweet)

1 cup Reese's Peanut Butter Chips

1. Heat oven to 350 degrees.

2. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda, and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.

3. Bake 12 to 14 minutes or until light golden brown around the edges. (Mine took 12 minutes) Cool 1 minute on cookie sheet. Remove to wire rack and cool completely. About 3 dozen cookies.