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.

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Chewy Peanut Butter Cookies

Soft, chewy peanut butter cookies with honey-roasted peanuts.

Ingredients

• 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

Instructions

1. Preheat oven to 375. Cream the butter and peanut butter on medium high for 1 minute.
2. Add sugars and beat at med-high for another minute. Add egg, ,and mix until smooth.
3. 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.
4. 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).
5. 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.

Notes

Yields: Depends on size of the cookie, I get 6-7 jumbo cookies

Adapted from The Pastry Queen

Estimated time: 1 hour