So good your toes will curl! Get the milk out, this is a great dunker cookie
1 Cup Creamy peanut butter
½ Cup Butter (You can use Crisco butter flavored Shortening)
¾ Cup Brown sugar
¾ Cup Sugar
3 Tablespoons Cream Cheese
1 Tablespoon Vanilla extract
1 Egg
1 ¾ Cup Flour
¾ teaspoon Baking Soda
1 teaspoon Salt
1 Cup Reese’s peanut butter chips
Preheat oven to 375 degrees
In a small bowl mix together flour and baking salt
Beat the sugars, butter, and cream cheese till fluffy. Fold in peanut butter mix in the egg (Best to beat the egg before mixing. Incorporate the dry ingredients, careful not to over mix add Reese’s peanut butter chips.
You can either use two tables or a tablespoon cookie scoop. Drop cookie dough approximately 2 inches apart on a parchment-lined cookie sheet. I like to use a potato masher to press down the cookies and create a design on top. Sprinkle raw sugar on top of the cookies.
Bake for 7 – 8 minutes or until lightly browned or edges look crispy, leave on cookie sheet for 2 minutes; yes, you will be tempted to eat them hot, resist for two minutes. The extra time on the cookie sheets allows the bottoms to finish crisping up.
Extras:
1 Cup chopped roasted peanuts with the peanut butter chips
You can substitute chunky peanut butter instead of creamy peanut butter
To make the tops look festive, finely chop roasted peanuts, mix with the raw sugar sprinkle of tops of cookies before baking
Use your thumb and make an indent in the middle of the cookie and fill with your favorite jam Viola! Peanut butter and jam cookies!