Melt in Your Mouth Candied Peanut Butter Cookies

Melt in Your Mouth Candied Peanut Butter Cookies from freshandfoodie.com @freshandfoodie

If you’ve been coming around here a while, you know that peanut butter is one of my favorite things. In fact, during my blog’s five-month lifespan, I’ve posted 10 peanut butter recipes. 10! I’m starting to think I should dedicate a separate section to it. Perhaps its own tab? Anyway…

All that being said, I’ve never posted a peanut butter cookie recipe. I know. How could I let this go unnoticed for so long? I guess I should thank my husband for making the recommendation because if he hadn’t, who knows how long my blog would have gone peanut butter cookie-less. Tragedy averted.

These cookies are melt-in-your-mouth good. Literally — they melt. ¬†And when topped with a sprinkling of sea salt AND Reese’s Peanut Butter Cups? OMG. Peanut butter heaven! Although I’ll warn you in advance — it’s impossible to stop at one.

Candied Peanut Butter Cookies (makes 12)

Adapted from Vanilla Sugar for Saveur

Melt in Your Mouth Candied Peanut Butter Cookies from freshandfoodie.com @freshandfoodie

What you need:

  • 1 cup all-natural chunky or smooth peanut butter (make sure it’s well stirred and not too oily)
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 2 tablespoons flour
  • 1 teaspoon sea salt, plus more for sprinkling
  • 12 mini Reese’s Peanut Butter Cup candies, roughly chopped
Melt in Your Mouth Candied Peanut Butter Cookies from freshandfoodie.com @freshandfoodie
How you do it:
  1. In a small bowl, mix flour, baking soda and salt. Set aside.
  2. Using a hand mixer, combine peanut butter and sugars until well combined. Add egg and beat until well mixed. Sprinkle the flour mixture over the wet mixture and beat just until combined. Cover bowl with plastic wrap and let the dough sit in fridge for about two hours (or more).
  3. When ready to bake, preheat the oven to 350 degrees. Using a cookie scoop, portion dough into 12 equally sized cookies and place on a Silpat-lined baking sheet. Sprinkle each cookie with a tiny bit of sea salt, then use the bottom of a glass to lightly press the cookie dough into flat, round disks.
  4. Bake for 7 minutes, remove from oven, and top each cookie with a generous topping of chopped Reese’s Peanut Butter Cups. Return to the oven for an additional 6 or 7 minutes.
  5. Let cookies cool on a cookie sheet for about 10  minutes before moving them to a wire rack.

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18 thoughts on “Melt in Your Mouth Candied Peanut Butter Cookies

  1. I had the opportunity to try these cookies yesterday. They are absolutely decadent. My mouth is watering just thinking about them!

  2. Now that is a gorgeous PB cookie. I am just a little obsessed with PB too (or a lot obsessed). I wonder how many PB recipes I’ve posted so far?

  3. These were awesome. I couldn’t resist crushing an extra half dozen peanut butter cups and mixing them into the batter, which works well.

    I’m curious which peanut butter you used? I used Skippy Natural, but the consistency of natural peanut butters varies wildly.

  4. Ok, these cookies are just calling my name!! I need one right now! I am loving the chopped peanut butter cups on top….Yummy! :D

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