PEANUT BETTER COOKIES: A NEW TAKE ON PEANUT BUTTER COOKIES

     I want to upfront make sure to make clear that these peanut butter cookies are not better for you but rather a better tasting peanut butter cookies. Actually one could suggest that these cookies are less better for you than regular peanut butter cookies.

     I was inspired for this idea by Cardwell's birthday and with the fact that "King Sized" Reese Peanut Butter cups were on sale. Due to a heat wave and work I had to instead send the How Grand! Marnier Cookies instead which were in my freezer. And sadly enough these cookies came back to me because she has been traveling and they did not get to her before she left NYC. But I am sure I will be sending more experimental cookies her way soon.

     I have updated the recipe to reflect what I think would be better tasting than what I produced. Don't get me wrong the cookies I made taste fantastic but this is updated to reflect a tweaking of the recipe. First off all it has been a very hot couple of days before I did the cookie mix. So when I went to pulverize the Reese peanut butter cups they sort of created a Reese Peanut butter cup spread. I think it would be better and it would be more homogeneous to roughly chop the Reese peanut butter cups instead. Another way is to use a new Reese Peanut Butter cup product  the mini Reese Peanut butter cups that are now without liners (They would have to however be the same weight as 32 regular sized peanut butter cups). I imagine if you were going to use these mini cups not to be confused with the miniature cups which have liners and are bigger. I also would have added more chocolate and peanut butter chips.

Ingredients:

4.5 cups all-purpose flour

2 teaspoon of baking powder
2 teaspoon of salt

4 sticks of butter softened

1.5 cups of granulated sugar

1.5 cups of packed brown sugar

2 teaspoon of vanilla extract

4 eggs

4 cups Nestle Toll House milk Chocolate/peanut butter Morsels (or 2 cups chocolate and 2 cups of peanut butter chips any brand of choice).

2 cups Nestle Toll House semi-sweet chocolate chunks (or 2 cups of roughly chopped chocolate bar of choice).

3 cups of Lightly salted peanuts (which are then pulverized in the food processor).
8 king size package of Reese peanut butter cups (32 Reese Peanut Butter cups) roughly chopped

Instructions:

1.) Sift together: flour, baking powder, and salt into a medium sized batter bowl. Put aside.

Brown sugar and the granulated sugar

Granulated sugar, Brown Sugar, and 4 sticks of butter

2.) Cut up room temperature butter into small pats of butter and place in the mixing bowl. Using the flat blade attachment in mixer cream the butter, vanilla, brown sugar and granulated sugar together.

3.)  Beat the egg in a small with a fork to break up the egg. Add the Vanilla extract to the eggs.

Eggs that were beaten with a fork with vanilla extract added,
pulverized lightly salted peanuts, shifted: flour/baking powder/salt,
and container of: Chocolate chips, peanut butter chips, chocolate
 chunks and Reese Peanut Butter cups

4.) Add the eggs one at a time to the mixture of creamed butter/vanilla/brown sugar/sugar. Make sure in between eggs to beat the mixture well.

5.) Add the sifted dry ingredient slowly folding it into the wet mixture. Run until the dough is mixed thoroughly.



Lightly Salted peanuts:Planter container, already pulverized

peanuts and a cup of whole lightly salted peanuts

Nestle chocolate chunks, Peanut Butter chips, Milk Chocolate
 chips, Reese's Peanut Butter cups all in one glass bowl.

6.) Stir in the chocolate chips, peanut butter chips, semi-sweet chocolate chunks, the roughly chopped Reese Peanut Butter cups and the peanuts mixture. Make sure that the stand mixer has the chips through out the mixture by taking using a flat spatula to scrap down the sides.

Tips: If the mixture is uneven: fold the mixture by hand if necessary to mix the bottom part of the dough with the top layer. If necessary then run the mixer again.

7.)Cover the chocolate chip cookie dough with plastic wrap and refrigerate the cookie dough in the mixing bowl for about 20 minutes.

8.) After 20 minutes preheat the oven to 350 degrees. Bake 8 to 15 minutes based on size of the cookies if you are baking "normal "to large sized cookies.

9.) See my blog on Giant cookies  on how to using the Wilton Giant Cookie pan except use baking pan spray instead of vegetable spray for the pan. Still however use the vegetable spray for your hands.

Tip: This cookie batch makes about 5 dozen cookies if you slice/bake or 4 dozen pan cookies. You should not use all of the batter and there should be enough for about a dozen large cookies. Make sure that the cookies do not go all the way towards the edge and that it is a thin layer of cookie dough that does not go more than 0.75 of the depth of the cookie pan. Too much dough the cookie will burn slightly at the edges and will not be as enjoyable.

10.)The cookies should bake 15-20 minutes or until golden. Let pan cool 5 minutes on cooling rack.

12.) Wait until cookie is cooled. Then cut the round cookie into at about 12-24 wedge pieces.