I am getting a jump on the holidays, I have bought and wrapped many gifts, first time in forever that has happened, and I am doing some baking. One of our family favorites is peanut butter cookies. Now truly I don’t really like peanut butter, but these cookies are so soft and magical that I can do one or two, or five.
Being on my strict diet I am being good and focusing on healthy eating, but that doesn’t mean the family can’t indulge. This is an easy recipe that goes together in no time and just feels right with a tall glass of milk and cozy fuzzy socks.
From my kitchen to yours enjoy!
Peanut Butter Brickle Cookies
Bursting with peanutty goodness, a soft and delicious addition to your holiday cookie tray!
- 1 cup of smooth peanut butter (Skippy preferred)
- 1 cup of brown sugar
- 1 stick of softened butter
- 1 cup of sugar plus 1/4 cup for rolling cookie dough in
- 2 1/2 cups of flour
- 1 tsp. of baking soda
- 1 tsp. of baking powder
- 1 tsp. of vanilla
- 2 eggs slightly beaten
- pinch of kosher salt
- 3/4 cup of Heath Bits O’ Brickle chips
- In a medium bowl add in flour, baking powder, salt, and baking soda, mix to combine.
- In a large mixing bowl, add butter, peanut butter, and sugars and vanilla, cream well. Add in eggs, beating well to combine and scraping down bowl. Slowly add in dry ingredients. Mixing well to combine. Stir in Heath bits, and form into tablespoon or cookie scoop balls. Place reserved sugar in small bowl, roll in sugar mixture, place cookie balls on baking sheet, 2 inches apart, flatten with tongs of fork, first vertically, then horizontally, the same way you would for Snicker doodles, bake on parchment lined baking sheet about 7-8 minutes.
- Let cool for two minutes, then remove to baking rack to cool. Eat right out of the oven or store in covered container for later with some screaming cold milk. Devour!