This weekend Marc had to do something no man ever wants to do – go into an arts and craft store with his girlfriend. To buy Christmas decorations, none-the-less. Surprisingly, I think Marc enjoyed it a little more than he’d like for me to admit publicly on my website, but this is my site so I get to say what I want. Really though, he was getting pretty into it. When we first entered the store he was a little sensory-overloaded but before I knew it, he was all “oooh Tay look at this” and “I like the Joy and Noel signs best.” It was my dream come true!
That was, until it came to picking out the wreath. We agreed to pick out a plain wreath and then add embellishments to make it our own unique wreath. The problem came when we were choosing which specific embellishments would be used. To give you an idea of how different our ideas were, this was what he wanted the wreath to look like:
On the other hand, this was what I was going for:
Although Marc didn’t get the wreath he wanted, he did get some pretty tasty cookies. I also brought these to share with my co-workers on Friday and one person claimed they were “the best peanut butter cookie” she has ever tasted. I’m always hesitant to call any recipe “the best” but between you and me, these seriously are the best peanut butter cookies ever.
Not only are they packed with a cup and a half of peanut butter, but there are creamy peanut butter chips studded throughout each cookie along with a little crunch from some chopped peanuts. That’s some serious peanut flavor going on! The thing that makes these “the best” for me is their amazing chewy texture. I can’t stand when a peanut butter cookie is crumbly and these are anything but that. They would make a great addition to a holiday spread!
Double Peanut Butter Cookies
recipe from Making Life Delicious
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 sticks (1 cup) unsalted butter, at room temperature
1 cup granulated sugar, plus more for topping
1 cup brown sugar
1 1/2 cups peanut butter
2 large eggs
1 tablespoon pure vanilla extract
1 cup peanut butter chips
1/4 cup dry-roasted salted peanuts, chopped
In medium bowl, combine flour, baking powder, baking soda, and salt and stir to combine well. Set aside.
In large bowl with electric mixer, beat together butter and both sugars until creamy, about 3 minutes. Add peanut butter and beat until just combined. Then add the eggs, one at a time, and the vanilla. Make sure to scrape down the sides so all is combined well.
Slowly add half of the flour mixture and beat until just combined, then add rest of flour mixture and mix until combined. Stir in peanut butter chips and peanuts by hand until incorporated well.
Cover the bowl and refrigerate for at least 30 minutes. An hour if you have the time (and patience).
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
After refrigeration time, scoop out dough in 2-3 tbsp balls and space about 2 inches apart on prepared baking sheet. Lightly press down to flatten and sprinkle with sugar. Bake in preheated oven 13-15 minutes, or until edges a slightly golden brown. They probably won’t appear to be done in the middle but don’t worry – they are done! Let them rest for a couple of minutes on the pan, then transfer them to a cooling rack to cool completely. Enjoy!