Monday was my husband’s 30th birthday! He tricked me last year and told me he was 28 and I didn’t think twice about it. Later I realized I had “28” on his cake two years in a row! He’s such a goof but this year I KNOW it’s his 30th! It’s a hard one to forget. 😉
He is a huge fan of the ever so perfect peanut butter + chocolate combination. My boys are too. I love peanut butter candy but haven’t been a huge fan of peanut butter cookies until now. These. are. so. good!!! I couldn’t believe how much I liked them since I’m typically not a huge fan. This recipe has 100% changed my outlook!
- 2 cups all-purpose flour
- 1/2 teaspoons baking soda
- 8 tablespoons of salted butter, melted and cooled
- 6 tablespoons of creamy peanut butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1-2 tablespoons of milk
- small bag of Reese’s mini peanut butter cups
Directions for these perfect Peanut Butter Cookies:
Preheat oven to about 335 degrees F. Somewhere between 325 – 350 degrees on your dial. Melt peanut butter and salted butter in the microwave in 30 second increments until they are all the way melted. Then, let them cool completely.
Combine the flour and baking soda in a bowl and set aside. In another bowl or your mixer, (I used my KitchenAid stand mixer) add the egg, egg yolk, and vanilla and mix well. Add flour and baking soda mix gradually. Add 1-2 teaspoons of milk and combine until it no longer looks crumbly.
Shape dough into 1.5″ balls on a cookie sheet and space about 2″ apart. Bake for 10-12 minutes or until the edges are a slight golden brown. Watch the last few minutes as to not over bake. Once the cookies are done, let stand for about 1 minute and transfer to cooling rack. Press a mini peanut butter cup into the center of each cookie. Let cool completely and enjoy your Peanut Butter Cookies!
Makes 18-20 cookies
Do yourself a favor and bake these Peanut Butter Cookies pronto! They’re super easy and insanely good! Just sayin’. 😉