Donna, of My Tasty Treasures, posted this awesome recipe from Better Homes & Gardens' website that just looked so very good. I mean, panut butter, honey-roasted peanuts, Reese's peanut butter cups and chocolate chips in a cookie? Yummo. I just had to make these.
I wondered how they would stack up against my all-time fave peanut butter cookie. The cookies are similar, in that they have the same add-ins, but the flavorings are different. My fave has more peanut butter, plus creme de cocoa and cinnamon, an extra egg yolk and cream of tartar. To even things up a bit, I added in some creme de cocoa and cinnamon to this recipe.
Resisting the urge to eat a cookie straight out of the oven, I waited till they cooled a bit, then indulged. These are really, really good cookies. But not as good as my fave. The extra peanut butter, egg yolk and cream of tartar in my fave do something magical to the texture of the cookie that almost defies description. IMHO, I don't think there will ever be a cookie to beat it. That being said, I thoroughly enjoyed these cookies and would make them again if I didn't have an extra yolk and cream of tartar. Thanks, Donna, for a great PB cookie recipe! This blog award is for you.
Source: My Tasty Treasures and bhg.com
Rating: 8.5 out of 10
INGREDIENTS: 1/4 cup butter or Smart Balance 50/50 Butter blend
1/4 cup peanut butter
3 Tbsp. brown sugar
3 Tbsp. sugar (or 1-1/8 tsp. Stevia)
1/4 tsp. cinnamon
1/2 tsp. baking soda
1/8 tsp. sea salt
1/2 egg (1-1/2 tsp.)
2 Tbsp. creme de cocoa (or coffee)
1/2 tsp. vanilla
1 cup all-purpose flour
1/4 + 1/8 cup chocolate chips (I used milk chocolate)
1/4 + 1/8 cup honey-roasted peanuts
1/4 + 1/8 cup peanut butter cups, frozen, unwrapped, chopped (about 8)
Preheat oven to 350F. In large bowl combine butter and peanut butter with electric mixer on medium speed, 30 seconds. (Note: I mixed by hand.) Add sugars, cinnamon, baking soda and salt; beat till combined, scraping sides of bowl as needed.
Beat in egg and flavorings till combined. Stir in remaining ingredients till combined.
Drop by rounded Tbsp. onto parchment-lined cookie sheet. Flatten cookies slightly with fingers. Bake 10-11 minutes, or till a toothpick inserted near center returns with just a few crumbs. Yield: about 13 cookies