Hello, and welcome back! After a lengthy hiatus from blogging, I have decided to start again. For the next year or so, I will focus on cookie recipes for my in-progress book, all of which can be made with a cookie scoop. I definitely will not be updating every day, but feel free to subscribe to get recipes for delicious, innovative cookie recipes to expand your baking horizons.
I can think of no better recipe to re-kick-off this blog with than my Peanut Butter Triple Treat cookie. I have never been a fan of the traditional peanut butter cookie, so I reimagined it. This cookie is made with three peanut products (hence the name) – powdered peanut butter, Spanish peanuts, and peanut butter chips. It is less greasy than the traditional peanut butter cookie – the dough has a texture more like that of a chocolate chip cookie. roughly chopped peanuts and peanut butter chips give it, as my friend Cindy says ‘the taste of both creamy and crunchy peanut butter at the same time’. Quite a few people have remarked that this cookie completely changes their idea of what a peanut butter cookie should be taste like. Make them for yourself and find out if you’re one of them!
Tips:
This recipe calls for roasted, salted Spanish peanuts. I buy these from the bulk bins of my grocery store. I love the texture of them, and also the cute little ‘freckles’ in the cookies from the red skins, but any type of peanut will work. Make this cookie your own by using honey roasted, dry roasted, or whatever type of peanut you love (or have on hand!)
What’s truly revolutionary about this cookie is that it relies on powdered peanut butter in the dough. Powdered peanut butter can be found at most grocery stores and other retailers, usually in the health food section. I have used PB2 or PBFit. It’s peanut butter with the oil filtered out, getting rid of fat and leaving a ton of protein.
As always with peanuts, be careful of allergies. If serving these with other desserts, it may be best to serve these on a separate plate to avoid cross-contamination.
Ingredients:
½ cup (1 stick) salted butter, melted and cooled.
2/3 cup packed light brown sugar
¼ cup white sugar
¼ cup peanut butter powder, such as PB Fit
1 large egg
1 cup (5 oz.) all-purpose flour
½ teaspoon baking soda
2/3 cup roasted and salted Spanish (red-skinned) peanuts
2/3 + ¼ cup peanut butter chips, such as Reese’s, divided
Directions:
Preheat oven to 350 degrees F. Place Spanish peanuts in the bowl of a food processor, fitted with a metal blade. Pulse 10 times, then process on High for 3 seconds. The result should be a rough chop with a few peanuts left whole, with skins ground into the mixture.
Place flour and baking soda in a small bowl and stir to combine. Place melted butter and sugars in a medium mixing bowl and stir with a fork to combine. Add peanut butter powder and stir until incorporated. Add egg and stir until incorporated. And flour mixture in two batched, stirring after each addition until just combined. Add chopped peanuts and peanut butter chips and stir thoroughly to mix them evenly into the dough.
Line a metal cookie sheet with parchment paper. Using a 2 Tbsp. cookie scoop, place 9 scoops of cookie dough on parchment paper, with scoops about 3 inches apart from each other. Using the reserved ¼ cup of peanut butter chips, place 4 or 5 chips on the top of each scoop of dough. Bake in preheated oven on the middle rack for 10 minutes, or until centers of cookies are set. Repeat until dough is used (typically two cookie sheets). Transfer cookies, on their parchment sheets, onto wire racks to cool. When fully cooled, remove cookies from paper and place them on a plate or in an airtight storage container.
Peanuts, after being chopped in the food processor.
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