One of the first things I’ve ever baked as a child was peanut butter cookies. Back then I didn’t have a clue about baking. I just so happened to come across a simple recipe and I decided to give it a try. I was about 8 years old and so I don’t remember much, but I know that somehow the cookies I made came out super moist and decadent.
This year I decided to participate in the 5th annual Food Blogger Cookie Swap. After making a donation to the Cookies For Kids foundation you are assigned 3 other bloggers to send cookies to. Reminiscing back on my childhood, I chose to make these Ultimate Peanut Butter Cookies.
With this recipe I wanted to kick things up a notch. So I added in peanut butter morsels, along with chopped peanuts.
After chilling the cookie dough for a few hours, I scooped and rolled the dough into balls.
Using a silicon baking mat, I baked the cookies at 350F for about 12 minutes.
These cookies turned out chewy and stayed moist through out their cross country journey.
- 2½ cups of all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- ½ cup of unsalted butter, softened
- ½ cup of shortening
- 1½ cups of brown sugar, packed
- 2 teaspoons of vanilla
- 2 tablespoons of peanut butter
- 2 large eggs
- 1 cup of peanut butter chips
- 1 cup of chopped peanuts
- Mix flour, baking soda, and salt in a small bowl.
- In a separate bowl, beat butter and shortening until creamy.
- Add brown sugar, vanilla and peanut butter and beat with a mixer on medium speed until well blended.
- Beat in eggs, one at a time, mixing well.
- Add flour mixture to your wet ingredients, and mix just enough to incorporate the flour. Do not over-mix.
- Fold peanut butter chips, and chopped peanuts into the cookie dough.
- REFRIGERATE DOUGH FOR 2-24 hrs.
- Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
- Bake at 350 F for 11-14 minutes or until the edges are golden.
- After removing from the oven allow cookies to cool on the pan.
I packaged the cookies and mailed them out to 3 wonderful food bloggers:
I also received a few special deliveries: Chocolate Espresso Crinkle Cookies and Tahini Cookies from Nora & Hannah from Cats and Commas. And also Mocha Chip Ricotta Cookies by Lauren at Bite of Health Nutrition. Thank you ladies so much!
If you would like more info on the Food Blogger Cookie Swap check out the link below: