Quadruple Peanut Cookies

You know what’s a sign of a good cookie recipe?

When you consider not baking them at all and just eating the batter.

I couldn’t resist trying out this recipe when I saw it online. I mean—peanut butter, peanuts, peanut butter chips, and peanut butter candies? Where can you go wrong? The next time I was at the store I made sure to pick up all the mix-ins; I’m down for any excuse to keep peanut butter chips in the pantry. Always.

To make them gluten-free, I used my favorite and easiest peanut butter cookie batter; there’s no wheat(or even butter!) necessary for these rich, melt-in-your-mouth cookies. I’d recommend if you’re using a non-stir peanut butter to melt it slightly in the microwave before mixing it with the other ingredients.

Quadruple Peanut Cookies(adapted from this recipe)

Prep time: 10 minutes

Cook time: 18 minutes

Ingredients(Makes about 20 cookies)

• 1 cup peanut butter
• 3/4 cup cane sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 cup Reese’s Pieces
• 1/4 cup peanut butter chips
• 1/4 cup salted peanuts

Method:

1. Preheat your oven to 350 degrees
2. Combine all of the ingredients together evenly into a thick batter.
3. Roll 1 ounce of dough into a ball in your hand and place it on a lined or greased baking tray. Press down on the dough in a criss-cross pattern with a fork gently
4. Bake for 15-18 minutes until the sides are browning.
5. Remove from the oven and let the cookies cool completely before taking them off the baking tray.

These cookies don’t disappoint at all. They’re definitely a must-make for any peanut butter lovers. If you don’t have peanut butter chips, I’m sure chocolate chips would be a great substitution as would chopped Reese’s peanut butter cups for the Reese’s Pieces.