Recipe By Anonymous
Rating
Published Jul 9th
Prep - Cook - Additional - Ready In -
Servings 3 dozen Calories 446.1

If you love peanut butter then get ready for the peanuttiest peanut butter flavored cookie you have ever tasted!

Recipe Ingredients

  • 1 ½ cups packed brown sugar
  • 1 cup confectioners' sugar
  • 1 cup peanut butter
  • 1 cup butter, softened
  • 1 ½ cups all-purpose flour
  • 1 cup rolled oats
  • 2 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon vanilla extract
  • ¼ cup real maple syrup
  • 1 cup peanut butter chips
  • ½ cup crushed peanuts

Cooking Directions

  1. 1 With an electric mixer, combine peanut butter, butter, vanilla extract, syrup, and eggs.
  2. 2 In another bowl, mix sugars, flour, oats, salt, and baking powder. When the dry ingredients are mixed, fold dry mixture into the earlier (wet) mixture.
  3. 3 Add crushed peanuts and peanut butter chips to the dough.
  4. 4 Roll dough into balls, pressing slightly with a fork. Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until cookies are slightly browned.

Nutrition Facts

  • Calories 446.1
  • Carbohydrate 49.1 g
  • Cholesterol 47.8 mg
  • Fat 24.2 g
  • Fiber 1.9 g
  • Protein 9.9 g
  • Saturated Fat 12.3 g
  • Sodium 277.3 mg
  • Sugar 34.3 g

Reviews

  1. What I didn't include: peanuts and syrup. What I added: 1 cup chocolate chips. What I changed: 4-5 teaspoons of vanilla rather than 1 tablespoon. I also bring the eggs to room temp (in a bowl of warm water) before adding them. The result was DELICIOUS!
  2. These are delicious! I did add an extra half cup of flour because dough was too sticky. Then I did a"drop" cookie instead if rolling them in balls. Much easier! I baked about 11 minutes. Let set to cool on pan a couple minutes before removing because they're so soft and gooey when warm!
  3. Followed the recipe, using chunky peanut butter and ommitting adding additional peanuts. The batter was a bit sticky but baked a sheet of them to give it a try and they were pretty flat. Tasted Fabulous, but I decided to add about 1/4 cup more of flour and they turned out perfect. Excellent flavor, this - Read more ...
  4. Very good cookie, but a tad too sweet for our taste. I think I would not put in the maple syrup next time to cut the sweet. I did chill the dough to firm it up and I underbaked them...for about 10 minutes to achieve a soft center. Nice texture and nice cookie. Thanks so - Read more ...
  5. Very pleased with how these cookies turned out! My husband ate 7 of them and he doesn't even like sweets! I found that chilling the dough in the fridge for 30 minutes helps to easily form the balls and keeps the cookies from spreading too flat in the oven. Also I used butterscotch chips instead - Read more ...
  6. I made these yesterday for the grandkids and I couldn't keep my hands off of them! I think I made a mistake in mixing in the dry by using my KA because the batter was wetter than I expected and the cookies baked up flatter than I wanted. I personally prefer a softer cookie but - Read more ...
  7. I didn't have any syrup peanuts or peanut butter chips but it was still wonderful.
  8. AMAZING!!! Best peanut butter cookie EVER!
  9. This recipe was good but my family likes the plain peanut butter cookies instead.
  10. Very good, and very peanutty. Last summer, at a 4th of July picnic, I used these cookies to make ice cream sandwiches...they were a hit!
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