Super Scrumptious Peanut Butter Chip Cookies: Southern Love in Your Tummy

Filed in Gather Food Essential by on December 16, 2005 0 Comments

Peanut butter – it has been a comfort food for so long it is hard to think of our world without it (unless you are one of the poor souls allergic to peanuts). I have never been a huge fan of peanut butter cookies though. My experience is that they are hard, crumbly, and dry cookies. My husband, on the other hand, is a peanut butter cookie fanatic. So to appease his wishes, I worked out a recipe that we both liked, and found that in the process I had created the one peanut butter cookie recipe even people who don’t like peanut butter cookies like! It’s a moist and chewy cookie sure to delight!

 

There is a secret though, I must admit, that aids this recipe creation of mine greatly! The secret to this and any good, moist cookie? Add a box of pudding to the recipe! It adds moisture and flavor and creates awesome cookies. I have even added a box of pudding to the standard (but ever classically delicious) Toll House Chocolate Chip Cookie recipe, and people would swear it was not the same recipe — it was even better!

 

So, get ready to bake your buns off and be prepared to share the recipe! I have never served these cookies and not had a bunch of requests for the recipe. It’s a cookie that deserves to be in the category of “Southern Love in Your Tummy!”

Super Scrumptious Peanut Butter Chip Cookies

 

 

 

 

Ingredients:

1 cup butter

1 cup Creamy or Crunchy Peanut Butter (crunchy is the best)

2 cups White Sugar

4 eggs

2 cups all-purpose flour

2 teaspoon baking powder

1 pkg. (8-serving size) or 2 pkg. (4-serving size each) JELL-O® Brand instant vanilla pudding

1 10 ounce bag Reese’s® Peanut Butter Chips

Makes about 2 dozen cookies (or less if you prefer big ones).

Directions:

1. Preheat oven to 350°F.

2. In a medium bowl, cream together the butter, peanut butter, and sugar. Beat in the eggs, one at a time.

3. In a separate bowl, combine the flour, baking powder, and pudding mix; blend into the peanut butter mixture. Stir in peanut butter chips.

4. Place large round drops of batter on un-greased cookie sheet, being sure to allow room for spreading.

5. Bake for 12 to 15 minutes in the preheated oven. The cookies will only be lightly browned. Do not over bake: cookies will be soft and chewy. As long as the bottom of the cookie appears cooked, they are done. Remove to cooling rack after baking.

Suggestion: you can decorate these up by adding Peanut Reese’s Candies or Peanut M&M’s. Simply flatten out the dough a bit and add candies decoratively — makes the cookies even more yummy. I also have doubled the batch and used one bag of chocolate chunks and one bag of peanut butter chips. I hope you enjoy this little “Southern Love” in your tummy, and be sure to come back for more recipes!

Check out all of Monica Kennedy’s great recipes in her series: Southern Love in Your Tummy.

About the Author ()

I have been a Gather.com member for 5 1/2 yrs. I came here for a fiction writing contest and have enjoyed sharing many forms of writings, pictures, and videos. I was surprised to have great success with sharing my crochet patterns. I love to crochet but

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