Peanut butter cookies are one of my very favorite things. They automatically take me back to being a kid and helping my mom use a fork to place a criss-crosses on every single one. Now though, it’s time to update the traditional peanut butter cookie and give it a little more…pizzazz. We’re going to incorporate old-fashioned oats (not quick-cooking), then add a bit of crunch and flavor with toffee bits, honey-roasted peanuts, and even peanut butter chips. We’re taking a basic cookie and seriously kicking it up. This recipe does make a ton of cookies, so don’t be afraid to prepare the whole batch, then freeze the dough balls to keep handy when you just want to bake off a few. Allow to thaw slightly, for 30 minutes or so, before baking. You may need to add a minute or two to your cooking time, but the kids will go gaga over freshly-baked cookies…on a weekday!
Peanut Butter Surprise Cookies
Servings: 6 dozen cookies
- 3 1/2 cups all-purpose flour
- 2 cups old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups unsalted butter, chilled, cut up
- 1 1/2 cups packed light brown sugar
- 1 cup creamy peanut butter
- 4 teaspoons vanilla extract
- 2 eggs
- 3 cups honey-roasted peanuts
- 2 (10-ounce) packages peanut butter chips
- 2 (8-ounce) packages toffee bits or 12 (1.4-ounce) bars milk chocolate toffee, such as Heath bars, chopped
Directions
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Whisk flour, oats, baking soda and salt in medium bowl and set aside. Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in peanut butter and vanilla. Add eggs one at a time, beating just until combined. At low speed, beat in flour mixture just until combined.
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Stir in peanuts, peanut butter chips and toffee bits. Cover and refrigerate 2-3 hours or overnight.
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Heat oven to 375-degrees F. Line cookie sheet with parchment paper. Gently form into balls and flatten slightly to about 1/2- to 3/4-inch thickness. Freeze dough on baking sheets for 10 minutes or until firm.
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Bake about 12 minutes or until light brown on edges. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack to cool completely before storing.
Recipe courtesy of the Southern Peanut Growers
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