DR Jane - The Peanut Butter Cookie recipe I use is sort of unique. They have a relatively high peanut butter to flour ratio
No wonder they look so good
and explains why peanut butter cookies are often tasteless.
The recipes I remember are from Skippy. One doesn’t have any flour, the other just 1 Tablespoon to 1-1/2 peanut butter. Neither use brown sugar. I bet that adds a nice rich flavor. I like that your recipe goes into the freezer until baking. Keith isn’t a peanut butter cookie fan & I only eat one or two at a time so I rarely bake them, about once every 10 years.
To recap your ingredients:
1-1/2 cups peanut butter
1 cup flour
2 cups of brown sugar
2 eggs
12 tablespoons of just-melted butter
1-1/2 teaspoons of baking soda
1 teaspoon of vanilla
1 cup of coarsely chopped peanuts
Do you use chunky or creamy peanut butter?
Are the dry ingredients sifted together or is everything tossed into the bowl at once? How long & at what temp should I bake them?
Do you ever bake them without the peanut pieces? I don’t normally keep peanuts in the house. I always, almost always, have chunky peanut butter as well as the rest of the ingredients.
