Over the past few weeks, I have learned that a lot of people I am close with don't like peanut butter desserts. They like the actual nut spread, but not when it is paired with something like sugar or chocolate. This is something I don't really understand - because in my opinion, chocolate and peanut butter is one of the best combinations ever to exist.
And if you like peanut butter...how is it even possible that you not like peanut butter desserts? That means no peanut butter ice cream, no peanut butter chocolate chip pie, no peanut butter cookies, and no Reese's peanut butter cups?! None of it. But I guess this preference is a lot more common than I thought. So if you are one of those people, these are not the cookies for you. But if you do happen to like peanut butter AND peanut butter desserts - these cookies are going to be your jam.
I present you with double trouble peanut butter cookies. They are a traditional soft and chewy peanut butter cookie filled with lots and lots of peanut butter chips. They are (in my opinion) a GREAT peanut butter dessert. You can use regular sized peanut butter chips, mini peanut butter chips, or a combination of both like I did. But whatever way you decide, just make sure you pair these guys with a big glass of milk!
Double Peanut Butter Cookies
- 1 cup canola oil
- 1 cup peanut butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup peanut butter chips
- 1/2 cup mini peanut butter chips
- Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
- In a mixer fitted with a paddle attachment, combine oil, peanut butter, and sugars.
- Add eggs and vanilla.
- Add flour, baking soda, baking powder, and salt.
- Add peanut butter chips.
- Using a large cookie scoop, scoop out balls of dough onto the baking sheet.
- With the palm of your hand, or the back of a spoon, preach down the dough ball so it is flat.
- Using a fork, press the prongs into the dough horizontally and then again vertically to form a criss-cross pattern.
- Baked for 11-13 minutes or until edges begin to golden.
*Makes 24-26 cookies