You know what’s a sign of a good cookie recipe?
When you consider not baking them at all and just eating the batter.
I couldn’t resist trying out this recipe when I saw it online. I mean—peanut butter, peanuts, peanut butter chips, and peanut butter candies? Where can you go wrong? The next time I was at the store I made sure to pick up all the mix-ins; I’m down for any excuse to keep peanut butter chips in the pantry. Always.
To make them gluten-free, I used my favorite and easiest peanut butter cookie batter; there’s no wheat(or even butter!) necessary for these rich, melt-in-your-mouth cookies. I’d recommend if you’re using a non-stir peanut butter to melt it slightly in the microwave before mixing it with the other ingredients.
Quadruple Peanut Cookies(adapted from this recipe)
Prep time: 10 minutes
Cook time: 18 minutes
Ingredients(Makes about 20 cookies)
- 1 cup peanut butter
- 3/4 cup cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup Reese’s Pieces
- 1/4 cup peanut butter chips
- 1/4 cup salted peanuts
- Preheat your oven to 350 degrees
- Combine all of the ingredients together evenly into a thick batter.
- Roll 1 ounce of dough into a ball in your hand and place it on a lined or greased baking tray. Press down on the dough in a criss-cross pattern with a fork gently
- Bake for 15-18 minutes until the sides are browning.
- Remove from the oven and let the cookies cool completely before taking them off the baking tray.
These cookies don’t disappoint at all. They’re definitely a must-make for any peanut butter lovers. If you don’t have peanut butter chips, I’m sure chocolate chips would be a great substitution as would chopped Reese’s peanut butter cups for the Reese’s Pieces.