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)
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
- In a small bowl, mix flour, baking soda and salt. Set aside.
- 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).
- 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.
- 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.
- Let cookies cool on a cookie sheet for about 10 minutes before moving them to a wire rack.