John and I go through an unreal amount of peanut butter. Between his daily peanut butter and jelly sandwiches, my constant baking with peanut butter needs, and just random peanut butter treats, we eat so much peanut butter. However, if you ask John peanut butter comes in only one form: smooth and creamy. Chunky peanut butter is a non-concept to this man. So when I came home with a jar of Super Chunk peanut butter there was a look of fear in John's eyes... until he saw these cookies.
These cookies were excellent. My favorite cookie recipe ever came from this same website so when I saw this recipe for crunchy peanut butter I just needed them in my life. They were delicious, soft, and had a nice peanut crunch. I halved the recipe so we wouldn't have too many laying around and we both were mad that I did this- they are just that good!
Source: Southern Food
1/2 cup sugar
1/2 cup light brown sugar
1/2 tsp. salt
1/2 cup butter
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
1 cup flour
1/2 tsp. baking soda
1- Preheat the oven to 400.
2- Cream together the sugars, salt, butter, and peanut butter in a stand mixer.
3- Beat the egg and vanilla into the sugar mixture.
4- Beat in the flour and baking soda.
5- Form dough into one inch balls. Bake 6-7 minutes, or until the edges are lightly golden, on a lined cookie sheet. Cool completely, then store in an airtight container.