Peanut Butter Rice Krispie Cookies

Peanut Butter Rice Krispie Cookies

Ingredients

½ cup (113 g) unsalted butter, softened
½ cup (125 g) creamy peanut butter
¾ cup (150 g) brown sugar
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla paste or extract
2 ¼ cups (270 g) all-purpose flour
1 tsp baking soda
1 tsp fine grain kosher salt
¾ cup (200 g) semi-sweet chocolate chips
2 cups (85 g) Rice Krispie cereal, divided (see recipe)
Flaky sea salt (optional)

Directions

Preheat oven to 375° and line two baking sheets with parchment paper.

In a small bowl, sift together all-purpose flour, baking soda, and salt. Set aside.

In a stand mixer (or a large bowl with a hand mixer) beat together butter, peanut butter, vanilla, and both sugars until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl with a spatula between each well incorporated egg.

Add the flour mixture one large spoonful at a time and mix until just combined. A bit of stray flour is fine, because you’ll be mixing in more stuff.

Using a stiff wooden spoon or rice paddle (my personal favorite mixing tool), gently stir in your chocolate chips and 1 1/2 cups of the Rice Krispies.

Using a 2 tbsp cookie scoop, scoop up balls of cookie dough. Dip each ball into the remaining 1/2 cup of Rice Krispies cereal to get some rice on the top for prettiness and texture. Place balls of dough on the parchment lined baking sheet, leaving a couple of inches between each ball to leave room for spreading.

Bake for 10-12 minutes, or until the cookies are golden brown on the edges and beginning to set. Sprinkle with flaky sea salt, if desired. I almost always do 😉

Let cookies cool on the pan for 5 minutes and then move them from the pan to a cooling rack and allow to fully cool before gobbling them up.

My Ultimate Chocolate Chip Cookie

My Ultimate Chocolate Chip Cookie

Ingredients

½ cup ( 113 g) solidified brown butter (“how to” in directions below)
½ cup (100 g) solid vegetable shortening (such as Crisco. Using shortening in addition to butter helps keep your cookies from spreading out too much and gives them more moisture and chew)
cup (135 g) brown sugar (makes a chewier cookie)
cup (135 g) granulated sugar (with a bit of crunch)
¾ tsp fine grain kosher or sea salt
2 tsp vanilla bean paste or extract (I like the bold vanilla flavor and the flecks of vanilla that you get with the paste, but if you don’t have it, don’t let it stop you from making cookies. Use vanilla extract.)
1 tsp apple cider vinegar (this reacts with the baking soda to give you fluffy cookies. Yay!)
2 large eggs
1 ½ cups (195 g) all-purpose flour (for sturdiness 💪)
1 ½ cups (210 g) cake flour (for fluffiness ☁️)
1 ½ tsp cornstarch (more fluff ⛅️)
1 tsp baking soda
12 oz 9340 g) chocolate bits of choice (I only had one cup of semisweet chocolate chips when I started the recipe, but I had a bar of dark chocolate and a bar of bittersweet chocolate. I just chopped them up and added them in. Use what you have, but I highly recommended this combination of chocolates.)
Flaky sea salt (optional)

Directions

I make my brown butter ahead of time and then store it in the refrigerator to bring it back to its solid-butter state. Then I take it back out to come to room temperature, just like I would with regular butter. This way I can still cream my butter and sugars together, while bringing those brown butter flavors to the party. You can absolutely make these cookies without browning the butter, but why?

Here’s how to make brown butter. Cut unsalted butter into small pieces and melt in a light-colored medium saucepan over medium heat. I recommend using a light-colored pan so you can easily see the butter changing color. Continue to cook, stirring the butter constantly, until you start to see brown bits forming at the bottom of the pan and the butter starts to smell nutty. Remove from heat and transfer to a heat-safe container and allow to cool before storing in the refrigerator to solidify. Take the brown butter out of the fridge to come to room temperature before proceeding. I made mine the night before and just took it out in the morning.

Brown butter, solidified and brought to room temperature. See the brown flecks?

Okay, cookie time.

Preheat oven to 375°. Line two cookie sheets with parchment paper and set aside.

In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 ½ cups of cake flour, 1 ½ teaspoons of cornstarch, and 1 teaspoon of baking soda. Set aside.

In the bowl of your stand mixer combine ⅔ cup brown sugar, ⅔ cup granulated sugar, ½ cup of your brown butter, ½ cup shortening, ¾ teaspoon fine grain salt, 2 teaspoons vanilla bean paste or extract, and 1 teaspoon apple cider vinegar. Beat until smooth and fluffy. Scrape down the sides of the bowl to make sure it’s all incorporated.

Add the 2 eggs one at a time, mixing until fully incorporated and scraping down the bowl after each egg.

Add the flour mixture to the stand mixer one large spoonful at a time to avoid flinging flour all over the place. Don’t overmix, just a couple turns of the beater per-spoonful should do it.

Remove the bowl from your stand mixer and, using a rubber spatula (I actually like to use a rice paddle because it’s stiffer and has a short handle), make sure all the flour from the bottom of the bowl is incorporated. Add in your chocolate bits of choice and mix in by hand.

Scoop dough in the size of your choosing and shape into balls, then place on parchment lined sheet pan. Sometimes I use a 1 tablespoon size scoop for small cookies, other times I use a 2 tablespoon scoop. I have been known to use a ¼ cup scoop for monster cookies 😳 I can fit 20 of the tiny cookies on a sheet pan, but only 12 of the medium ones. (Monster cookies are a whole other discussion that we’ll have another day. It’s a doozy!) No matter what size you choose, leave 2 inches between cookies to allow for spreading. Don’t do what I did in the picture. I did it that way temporarily for reasons.

Sprinkle with a bit of flaky sea salt (if you want) and pop them in the oven.

Note: there’s no need to chill this dough. I tested the recipe both ways, baked right after mix and chilled overnight, and both batches baked up great. The overnight chill gives the cookies time to develop a bit of a deeper flavor, but in a cookie emergency, you’re good to go and they’re still delicious!

Bake at 375° for 8-9 minutes for the 1 tablespoon scoops, or 9-11 minutes for the medium sized ones. Sprinkle with a little extra flaky sea salt if you desire. I desired 😊 They will look puffy with lightly browned edges. They’ll flatten out a bit while they rest for 5 minutes on the sheet pan. Transfer them to a cooling rack and finish baking the rest of the cookies before you eat them.

Oh, who am I kidding? Eat a few cookies as you go, for quality control purposes, of course. You are so responsible.

Birthday Cake Cookies

Birthday Cake Cookies

Ingredients

Cookies
¾ cup unsalted butter, softened
1 cup granulated sugar
2 tsp vanilla extract
1 large egg
1 large egg yolk
2 cups all-purpose flour
¾ tsp baking soda
¼ tsp fine grain salt
cup colorful sprinkles. I used those crunchy teensy balls (nonpareils) but any that bring you joy will do!
Vanilla Drizzle
1 cup powdered sugar
3 – 4 tbsp milk
½ tsp vanilla extract
A teensy pinch of salt

Directions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

In your stand mixer, use the paddle attachment to cream together the butter and sugar until light and fluffy. If you don’t have a stand mixer, you can use a hand mixer to cream them together in a large bowl.

Scrape down the sides of the bowl and mix in the vanilla. Then add in the egg and the egg yolk, one at a time, mixing until fluffy once again.

In a small bowl, whisk together flour, baking soda and salt. Add this to the wet ingredients, one big spoonful at a time, mixing until just combined. Add in the sprinkles 🎉 and mix on low JUST until they are mixed in.

Using a small cookie scoop (my small one holds about one tablespoon), scoop the dough onto a parchment lined sheet pan, about 2 inches apart. I usually do three rows of four. Or four rows of three. (My larger scoop holds two tablespoons, and I place 6-8 cookies on the sheet pan at a time.)

Bake at 350° for 11-13 minutes (closer to 11 minutes for small cookies, 13 for large ones), or until the edges are just BARELY starting to turn a light golden color and the tops are starting to crack. Allow the cookies to cool on the sheet pan until set, around 5 minutes or so, then transfer to a cooling rack. They will be puffy, but they will relax. Repeat until all the cookies are done. You can taste one, but the rest have to wait for the icing. Nope. Just one.

While the cookies are cooling, and you are definitely not scarfing them all down, let’s make the icing. Takes a few seconds max.

In a small bowl, whisk the powdered sugar, vanilla, salt, and milk until smooth and shiny. If the icing seems too thick to drizzle, add a bit more milk. If it seems too thin, add a bit more powdered sugar.

There are three approaches to drizzling the icing: with a spoon, with the tines of a fork, or from a plastic baggie with a teensy corner snipped out. The first two are more rustic (which is great) and the third is more uniform. Go crazy. Be artistic. Then eat cookies. Happy Birthday (someone)!

Super Soft Frosted Sugar Cookie Bars

Super Soft Frosted Sugar Cookie Bars

Ingredients

Sugar Cookie Dough
¾ cup room temperature unsalted butter
¾ cup granulated sugar
2 room temperature large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp cornstarch
½ tsp fine grain salt
2 1/2 tsp baking powder
Yummy Frosting and whatnot
½ cup (one stick) room temperature unsalted butter
2 cups powdered sugar
½ tbsp (1 1/2 tsp) vanilla extract
2 tbsp heavy cream (maybe one more, but usually not. You’ll see)
Gel food coloring (optional, any color you fancy)
Sprinkles (optional, but also not)

Directions

Preheat your oven to 375° and line a 13X9” or quarter-sheet pan with parchment paper, leaving a little bit to hang over each side as a “handle”. This will make removing the bars so much easier when they’re done.

In a medium bowl, combine the flour, salt, cornstarch, and baking powder. Whisk together and set aside.

With a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes on medium-high. Think of it this way: The fluffier your butter and sugar is, the fluffier your cookies will be!

Add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each egg. Add the vanilla extract and mix.

Add half the flour mixture, and mix on low until just incorporated. Then add the second half, and mix as well. Adding just half of the flour at a time and mixing on low avoids a flour shower 🚿. Finish mixing everything with a rubber spatula before spreading into your pan. Make sure there’s no nakey flour bits hiding anywhere! 🙈

Press the cookie dough into the pan using a greased offset spatula, or just do what I do: I like to spray my hands with non-stick spray, and press the dough evenly into all the corners and across the bottom. Don’t worry if you leave some finger marks or spatula grooves on the surface, it’s getting all covered in frosting 🎉

Bake for 15-18 minutes or until just lightly golden. A toothpick or skewer poked into the middle should come out clean. Allow to cool completely while you make frosting 🎉

Let’s get Frosted

In your stand mixer, or with your trusty hand mixer, beat the butter until light and fluffy. Add one cup of powdered sugar and mix, starting slowly so you don’t end up wearing the sugar. Scrape the sides of the bowl down. Add the other cup of sugar and proceed with caution. Scrape the bowl again. Add vanilla and mix. Add 2 tablespoons of heavy cream and whip the dickens out of the frosting, getting it as fluffy as you can. If it still feels a bit stiff, you can add another tablespoon of cream. It depends on how accurately you measured your sugar. In America we go by volume, not weight, so it can be iffy. (I should really change to weight, but I’ll do it later. I want a cookie right now.)

Decide what color you’d like your frosting and add a few drops of gel food color. Start with a small amount, you can always add more. I ended up with 6 drops of red color to get this tint of pink, and I may have added one more than I wanted. I was going for cotton candy. I got Barbie. It’s fine.

Using your parchment paper handles, remove the giant cookie from the pan. Using an offset spatula, or even a butter knife, schmear frosting all over the surface cookie. Try to get some good swoops on there if you can. Swooping is a learned skill, so do your best 😊 Sprank on some sprinkles. (Only if desired, but really? You desire them.) Cut the cookie into whatever size bars you deem a respectable serving and enjoy!

Maple Butterscotch Cookies

Maple Butterscotch Cookies

Ingredients

2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp fine grain salt
1 tsp ground ginger
½ tsp nutmeg (i only use freshly ground nutmeg, which is about 8 scritches on a fine zester)
½ cup room temperature butter (1 stick)
¼ cup granulated sugar
¾ cup packed brown sugar (light or dark, whatever you have or prefer)
1 large room temperature egg
¼ cup pure maple syrup (Aunt Jemima need not apply)
1 tsp maple extract (found in the baking aisle next to the vanilla extract)
1 pkg (11 oz) Nestlé Butterscotch Baking Chips
Maple Drizzle
2 tbsp milk (either whole or 2% is fine)
2 tbsp melted unsalted butter
1 1/2 tbs pure maple syrup
¼ tsp maple extract
1 1/2 – 2 cups powdered sugar

Directions

Whisk the flour, baking soda, salt, ginger, and nutmeg in a medium bowl and set aside.

Using a stand mixer or a hand mixer, cream the butter and the sugars together until light and fluffy, about 2 minutes. Add the egg and mix until fully incorporated. Scrape down the sides and bottom of the bowl with a spatula. Add the maple syrup and the extracts and beat in until everything is fully mixed.

Add the dry ingredients to the wet ingredients a little at a time to avoid a flour storm. Only mix until just combined (a few flour streaks are even preferred) so as to not over mix the dough and develop all those strong 💪 glutens. We want those in bread, not cookies!

Add in the butterscotch chips and just mix for a few seconds with the mixer or, preferably, fold them in by hand so the chips don’t break and you don’t over mix the dough.

Place parchment paper on a large sheet pan and, using a small cookie scoop (2 tbs is my preferred size) place scoops of cookie dough right next to each other. I got exactly 36 dough balls. Place the sheet tray in the refrigerator at least two hours and up to overnight. (At this point you could even freeze the dough for a later date, but I’ve rarely managed to do that!)

Preheat oven to 350° and line 2-3 large sheet pans with parchment paper. (Don’t have 2-3 large sheet pans? Just let the pans cool between batches and keep the dough balls refrigerated)

Place dough balls on cookie sheet at least 2 inches apart. I usually fit 8 cookies per sheet tray so they don’t bump each other during the bake. Bake for 12-14 minutes, or until the edges look nicely browned. Remove from the oven and allow to cool on the pan for 5 minutes, then remove to a cooling rack.

Let’s make the maple drizzle! Melt 2 tablespoons of butter in a small pan and allow to cool slightly. Add 2 tablespoons of milk, 1 1/2 tablespoons of maple syrup and the maple extract and mix well. Add 1 1/2 cups of powdered sugar and whisk to combine. it should have a nice drizzly consistency. If it is too thin add a little more powdered sugar. If it is too thick, add a scoosh more milk.

Place cooled cookies on a wire rack over a sheet tray (to catch excess drizzle). Using the tines of a fork or a small spoon wiggle waggle the drizzle back and forth over the cookies. You know what I mean. If you don’t look, just at the pictures. All wiggle waggled and delicious. The icing dries fairly firmly after about an hour, so you can stack them for sharing. If you share. Be you.

Halloween Candy Cookies

Halloween Candy Cookies

Ingredients

3 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp fine sea salt
2 sticks unsalted butter
½ cup granulated sugar
1 1/4 packed brown sugar
2 large eggs
2 tsp vanilla extract
3 cups “stuff”, chopped up Halloween candy (any variety), nuts, chips, broken pretzel pieces, literally anything you’d want in a cookie!
Sprinkles of flaky sea salt (optional, for the tops of the cookies. They’re pretty dang sweet, hello candy, so the salt helps balance the flavors.)

Directions

Preheat your oven to 375°. Line a couple of baking sheets with parchment paper and set aside.

In a medium bowl, sift together flour, baking, soda, and salt.

Cream together your butter and sugars in the bowl of your stand mixer, or in a large bowl with a hand mixer, until light and fluffy. This usually takes about 3 minutes for me.

Beat in eggs, one at a time, waiting until each one is combined before adding the next. Add the vanilla and mix.

Mix in your dry ingredients until just combined. You don’t want to over mix the dough at this point or your cookies will be tough. Ick.

Dump in your selected chopped up candies, etc. If using a stand mixer, give it just a couple of quick pulses to combine. If you used a hand mixer up to this point, use a spatula to fold everything in. The point is to get all your goodies evenly distributed, without overworking the dough.

At this point, I like to take one of the sheet pans and scoop out my cookies and put them into the fridge to chill for about 30 minutes. This way they won’t spread out too much when baking. (Alternatively, you can chill the entire bowl of dough and scoop it out after)

Using a 2 tbs scoop, place the dough balls right next to each other (but not touching) on the pan and place the pan in the fridge. You should get 24-28 cookies. If you want larger cookies, you can certainly use a larger scoop, but I wouldn’t go any smaller or your cookie to stuff ratio will be wonky.

You can also freeze the cookie dough at this point, if you want to have cookies locked and loaded the next time you get a craving! You’ll just have to let them thaw before baking.

Place the cookies about 2” apart on your other sheet tray and bake at 375° for 8-10 minutes, or until they just start to turn brown.

Let them sit on the tray for 2 minutes, and then transfer to a cooling rack. Wait a few minutes before digging in, then go crazy! Best use of Halloween Candy EVER!

Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies

Ingredients

Peanut Butter Cookies
1 cup (226 g) softened butter
1 cup (240 g) creamy peanut butter
1 cup (200 g) granulated sugar
1 cup (200 g) packed brown sugar
2 tsp vanilla extract
2 large eggs
2 ½ cups (300 g) all-purpose flour
1 ½ cups (128 g) quick cook oatmeal
1 tsp baking soda
1 tsp baking powder
1 tsp cornstarch
½ tsp fine grain salt
Fluffy Peanut Butter Filling
1 ½ cups (360 g) creamy peanut butter
4 tsp honey
1 ½ cups (180 g) powdered sugar

Directions

Making the Cookies

Preheat oven to 375°. Line baking sheets with parchment paper and set aside. Let’s make cookies!

Mix flour, baking soda, and salt in a large bowl. In a food processor, grind half of the quick cooking oats until it’s the texture of coarse grain flour. Add in the rest of the oats and just pulse two or three times. You want to be able to see some really coarse pieces of oats in there. That’s going to give the cookies great texture, without making them taste like oatmeal cookies. Mix the oatmeal into the flour mixture and whisk together.

In your stand mixer, cream the butter, peanut butter, and sugars on medium speed. Just let it go for 3-4 minutes or until it is light and fluffy.

Add the vanilla and combine. Add the eggs, one at a time, beating well after each addition.

Add the dry ingredients to your stand mixer one spoonful at a time (to avoid a flour shower) and mix until everything just comes together. Don’t over mix! Once all the flour is added, use a spatula to hand turn the dough to make sure all the ingredients from the bottom of the bowl are incorporated.

Using a small scoop (mine holds 1 tbs) plop dough onto your parchment lined baking sheets. I placed 12 scoops per sheet. Using the bottom of a drinking glass (or a cookie press if you have one), flatten the scoops to about 1/4 inch thickness. I dipped my glass into flour before I flattened each scoop so the cookie wouldn’t stick to the bottom.

Bake at 375° for 10 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

We want the cookies to be absolutely completely cooled before we fill them, so leave them where they are and let’s make some fluffy filling!

It’s Fluff Time!!

This is pretty simple. Place the peanut butter, honey, and confectioners sugar in a bowl and mix with a hand mixer! (Or you can use your stand mixer if you washed it after making the cookies. I didn’t because… I just didn’t okay?)

When the fluff is done, we can start to make some sandwiches! Using either a piping bag, which I did, or the same small scoop you used to scoop the cookies (see picture at the top of the page), place about 2 tsp of filling on top of a cookie. Then carefully place another cookie on top and apply even pressure to the center, pressing down, until the filling just comes to the edge of the cookies.

That’s it! Easy to make, easy to eat. Mine were shared among family and coworkers and there are 2 left. I’m hiding them as soon as I’m done here, so I gotta go!

Cast Iron Skillet Chocolate Chip Cookie Pie

Cast Iron Skillet Chocolate Chip Cookie Pie

Ingredients

¾ Cup brown sugar
¼ Cup granulated (white) sugar
6 tbsp Unsalted butter, room temperature
1 Large egg, room temperature
1 ½ tsp Vanilla extract or paste
1 Cup all-purpose flour
1 tsp Fine kosher or sea salt (fine grain salt disperses throughout the dough better than coarse grain)
¼ tsp Baking soda
1 Cup semi-sweet chocolate chunks (you can use chips, but I like the way chunks of chocolate melt, as opposed to chips, which have added stabilizers to keep them… chippy)
Flaky sea salt for garnish

Directions

Preheat oven to 375° and place your oven rack on the lowest level. Lightly butter the inside of a 9 inch cast iron skillet. You can use a larger or smaller one, if that’s what you have, but you’ll have to adjust your cooking time accordingly. I’ve only made this using my 9 inch pan 😬

Get all your ingredients together so we don’t get halfway through and find out we’re missing something 🙄.

In a medium bowl, mix your sugars and your softened butter together with either a wooden spoon or a hand mixer until fully combined. There’s no need to cream the butter and sugar together like you would in actual cookies. Yay!!

Add in your one egg and vanilla extract or paste. Whichever you have. I had paste, so I used it. Combine completely. Isn’t this easy?

Now stir in your flour, salt, and baking soda until combined no streaks are left. We want the flour fully incorporated, but don’t overmix it. When you don’t see any more white bits, you’re done.

Fold in all but about 1/4 cup of your chocolate chunks. We’ll save a bit to sprinkle over the top before baking. It makes it look really pretty! I chopped mine up a bit so that there would be different sized bits of chocolate all over the pie 😋

I have a culinary quirk. I use a rice paddle for a lot of non-rice kitchen activities, especially folding ingredients. I find its short handle and wide face gives me more control over whatever I’m working with, whether hot or cold foods. I use it when tossing pasta, a salad, or folding in chocolate chips. Like I said, quirky, but really effective. Just “tossing” that out there 😉

Spread the cookie dough all the way to the edges of your buttered pan. Lightly wetting your hands will help you spread the dough without it sticking all over you, forcing you to repeatedly lick the dough off your hands. Not sanitary. Cookie for one? Do you.

Sprinkle the remaining chocolate chunks over the top of your dough and finish with a sprinkling of flaky sea salt. Bake at 375° for 25-30 minutes or until the center is set.

Resist the urge to cut into the cookie pie for about an hour. I know, that’s asking a lot, but try.

I cut mine into wedges. Pie style. If you want, plop some ice cream in the middle and get to it. I do not judge.

Peanut Butter Cookies with White Chocolate and Peanut Butter Chips

Peanut Butter Cookies with White Chocolate and Peanut Butter Chips

Ingredients

1 cup butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 tsp vanilla extract
3 large eggs
2 ½ cups all-purpose flour
1 ½ cups ground oatmeal (use food processor to grind to a flour consistency)
2 tsp baking soda
¼ tsp salt
1 cup peanut butter chips
1 cup white chocolate chips
1 cup coarsely chopped peanuts
Coarse or flaked sea salt for tops of cookies (optional)

Directions

Preheat oven to 375°. Line 3 baking sheets with parchment paper.

In a large bowl, mix the flour, ground oats, baking soda, and salt. Set aside.

In your stand mixer, cream the butter, peanut butter and sugars on medium speed. Let it go for 3-4 minutes or until it’s light and fluffy. Look at the difference between the bit on the top of my beater and the finished fluff! Creaming actually puts air into your butters and will give you beautifully soft cookies.

creaming peanut butter cookies in stand mixer

Add vanilla and mix in. Add the eggs, one at a time, beating well after each addition.

Add dry ingredients to your stand mixer one spoonful at a time and mix until everything just comes together. Don’t over mix or you’ll end up with dense cookies. Over mixing is a baked goods worst enemy!

Add in your chips and peanuts and mix until just combined.

You can easily sub out any of the add-ins with whatever you’d like; chocolate chips, toffee bits, macadamia nuts. You’re limited only by your cravings or requests. I even made a few traditional peanut butter cookies for Girl #3. It’s all good!

peanut butter cookies white chocolate chips mixing

Use a large cookie scoop (or whatever size scoop you’d like!) and plop the dough onto your baking sheet. I fit 12 per pan. If you’d like an extra bump of salt (I love salty and sweet), sprinkle on a few grains of coarse or flaked sea salt before baking.

peanut butter cookie scoops on baking tray

Bake in 375° oven for 15-18 minutes. The baking time can vary based on your oven’s and how soft you want your cookies. The Boy and Girl #3 like a softer cookie, so I tend to bake on the shorter end of the span.

Cool on a wire rack until you can pop one in your mouth without having to dog pant to cool it off.

That’s it! Enjoy your cookies. Enable your peanut butter addict, especially if it’s you!

peanut butter white chocolate cookies on baking rack