This is my favorite way to consume Jif – my favorite way that doesn’t involve just a spoon or my finger.

These cookies don’t advertise but if they did, they’d live up to their name with no problems. I’ve actually made a recipe called “The Best Peanut Butter Cookies Ever” and I don’t think those even compare. They’re chewy, moist, peanut buttery, and they’re not grainy like some cookies I’ve tasted. The honey-roasted peanuts folded into the batter at the end puts these cookies over the top.

Peanut Butter Cookies
1 stick butter, cubed and room temp
1/2 cup smooth peanut butter
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup honey-roasted peanuts, roughly chopped

Preheat oven to 375. Cream the butter and peanut butter on medium high for 1 minute. Add sugars and beat at med-high for another minute. Add eggs, vanilla and mix until smooth. Add flour, baking soda and salt on low speed until thoroughly combined. Mix in peanuts (the dough will be quite soft). Chill dough for 15-20 minutes. (I usually start out with room temperature dough for the first pan for a flatter, chewier cookie and refrigerate the remaining half of dough while the first batch is baking. The colder dough yields a puffier cookie.)

Drop the dough onto a lined baking sheet (whatever method you prefer to keep cookies from sticking is fine). You can use a greased fork to form the traditional criss-cross (I didn’t). Bake for 10-12 minutes until edges are golden brown. For a crispier cookie, allow the entire cookie to brown. Let cookies cool on baking sheet for 10 minutes and then transfer to a rack to cool completely.

Let’s talk about the size of of this cookie (again). I use a No 10 scoop to drop a well rounded scoop of chilled cookie dough (approx 3/8 cup of cookie dough) onto parchment-lined baking sheets and bake for 23-27 minutes. I get 6 or 7 cookies with a diameter of 6 inches using the No 10 scoop. Perfect if you’re going for the “real bakery” look, perhaps less-than-perfect if it’s just you and 8 of your new peanut-buttery friends over a weekend. If you scoop a more normal sized cookie, I’d estimate 12-16 minutes in the oven.

Yields: Depends on size of cookie, I get 6 or 7 jumbo cookies
Source: Adapted from The Pastry Queen

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