Rating:

5.0 (2 votes)

The Pillsbury Bake-off took place Monday, which is basically the Super Bowl of cooking contests. The last winner of the million dollar prize was a peanut butter cookie, so I wanted to create a version that had a bit more texture and chew than a typical PB cookie. Speaking of cooking competitions, I’ll be appearing on one of my own, this Sunday at 9:00pm. Tune in to the Food Network’s Ultimate Recipe Showdown to watch me whip up some Kentucky inspired dishes.

These cookies are wonderfully chewy and nutty. You can purchase a natural peanut butter at Good Foods Market & Café or you can even grind your own fresh peanut butter in their bulk aisle! Natural peanut butters are less sweet and made with 100% peanuts, while others contain additives and hydrogenated oils. Peanut butter chips add another peanut-buttery layer, while chopped peanuts add great crunch and saltiness.

2 sticks unsalted butter, softened
1 cup packed light-brown sugar
½ cup granulated sugar
½ cup natural peanut butter
2 large eggs
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup roasted & salted peanuts, chopped
1 1/2 cups peanut butter chips

Preheat oven to 350 degrees.

Cream butter, sugars, and peanut butter in the bowl of an electric mixer until light and fluffy. Add eggs and vanilla and beat to combine. Stir together oats, flours, baking soda, baking powder, and salt in a separate bowl, then add to butter mixture until combined.

Add in peanuts and peanut butter chips, mixing briefly to incorporate. Using a small ice cream scoop, portion cookies onto parchment lined baking sheets. Bake until edges are golden brown and centers are just set, about 10-12 minutes. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.