Double Peanut Butter Cookies

            These soft, crumbly and yet dense peanut butter cookies are my favorite of all cookies. This recipe calls for twice the amount of peanut butter as normal.

This is a go to recipe in my house on the weekends. I can get the kids in and they love to help roll and press these cookies for me.

            I have doubled the amount of peanut butter compared to my other recipes. Plus, I have lessened the amount of flour I use. This is such a scrumptious peanut butter flavor it will satisfy the strongest craving.

            I will not lie, this is also the recipe that I use when Christmas time rolls around. My thumbprint cookies are made with this one, and so are my peanut butter kiss cookies. The recipe is so easy and you can cook it so quickly, you will get all your baking done in less time.

Frequently Asked Questions:

Is there a gluten free option?

Did you know that nut butter can replace flour in some recipes? This is one of them! Almond butter gives enough stabilization that you do not need to add any flour.

Which is the best peanut butter for cookies?

I prefer a creamy style version versus the chunky style. Jif or Skippy are my usual brands that I use. You can, however, use the chunky style if you like a little crunch in your cookie. There is no reason to use strictly creamy.

Can I make the dough in advance?

The dough will be good for 3 days if it is kept in the refrigerator, in a tightly closed container. When you are ready to bake, the dough will need to sit for 30 minutes on the counter. This will loosen up the fats that harden while in the refrigerator.

What ingredients do you need for Double Peanut Butter Cookies

1 cup creamy peanut butter

1 banana, mashed

1 tsp baking powder

¾ cup sugar

How to make Double Peanut Butter Cookies

FIRST STEP:

Preheat the oven to 350*

In a mixing bowl, combine the sugar, peanut butter and baking powder.

SECOND STEP:

In a separate bowl mash the banana.

Combine the banana with the peanut butter mixture and combine well

THIRD STEP:

Using a cookie scoop, drop a scoop of cookie dough into a bowl of sugar.

Roll the dough in the sugar

FOURTH STEP:

Place the ball on a cookie tray

Using a fork, press the center of the cookie with the tines of the fork, one or two times in each direction for the criss cross effect.

Bake for 10 minutes or when edges start to become golden brown

Tips:

            If the dough is too soft, you can add one tablespoon of flour to give stability. Without the flour, these cookies are wet and can be somewhat difficult to roll.

            Also, take my advice and double the batch. You will regret not doing so. Sometimes those ‘I need a cookie’ emergencies happen without notice. By keeping some dough in the freezer you can make some cookies very quickly to satisfy that craving.

            You could bake the cookies ahead of time and freeze them for later consumption. Be sure to wrap in plastic wrap first and then wrap in a layer of aluminum foil.