Yesterday was the last day of school and as follows tradition, I made a big batch of Last Day of School Cookies! We always start the school year with a homemade waffle breakfast for a sweet beginning. And we finish by inviting all our neighborhood friends over to share in a sweet ending. This year I made a new type of cookie. It involves peanut butter and chocolate and extra peanuts on top. Paired with a glass of milk, it was quite the hit. I should have taken a picture of all the hands reaching for them – but it would have been a blurry shot anyway so you’ll just have to imagine it.
Crunchy Chocolate Chip Peanut Butter Cookies
- 1 stick of butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup crunchy peanut butter (see note)
- 1 egg
- 1/2 tsp vanilla
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1 cup mini chocolate chips
- 1 cup roasted peanuts, crushed
Makes approximately 3 dozen cookies.
- Preheat oven to 350.
- Beat butter, sugar and peanut butter in a mixer on medium-high until creamy. Add the egg and vanilla and mix until well blended. Switch to low speed and add the flour and baking powder. Mix until blended. Stir in the chocolate chips.
- Put crushed peanuts in a shallow dish. Roll dough into small balls (no bigger than a golf ball) and dip balls in peanuts to coat on one side. Place peanut side up on the baking sheet and flatten slightly. Bake for 9-10 minutes.
Peanut Butter Note: I recommend using natural peanut butter with no added sugar for this recipe so your cookies aren’t too sweet. You can use whatever kind you like but if they are so sweet that they make your teeth hurt, don’t blame me.