Sometimes you forget about the things you make all the time. These peanut butter cookies are the perfect example. I have been making them for years I add a different ingredient that you would not expect, that makes for a nice surprise. You can also use this recipe to make your own inside out peanut butter cup but spraying a muffin tin and forming the cookie dough inside the muffin tin. Bake and pipe chocolate fudge icing in the center. I have not made them that way for awhile, but now that I am thinking about it, I will have to add the picture and try next week. You do have to think ahead a little bit for this recipe, since it should be chilled for a couple hours before baking.
Peanut Butter Cookies – 2 dozen
1/2 C sugar, 1/2 brown sugar, 1/2 C peanut butter, 1/2 C butter, 1 egg, 1 1/4 C flour, 3/4 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. salt, 1/2 salted peanut and a half of a bag of butterscotch chips, extra sugar for the topping. (peanut butter chips work well too, but butterscotch chips takes it to a whole different dimension.
Mix sugar(s), peanut butter, butter and egg in a large bowl. Stir in flour, baking soda, baking powder, salt, nuts and butterscotch chips. Cover and refrigerate at least 2 hours.
Heat oven to 375 degrees. Shape dough into the size balls you want on a greased cookie sheet. Flatten in a criss cross pattern with a fork. Sprinkle generously with sugar.
Bake 10 minutes until light brown. Don’t over bake unless you like them crunchy.