Aren’t cookies a wonderful dessert? I think so, and these scrumptious Loaded Peanut Butter Cookies make a fabulous treat any day of the week. I suggest doubling the recipe and giving some away to that someone special in your life.
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Peanuts
Although I am allergic to peanuts, no one else in my family is. Therefore, And and I often make recipes that include peanuts.
For example, you may enjoy the following recipes:
- Peanut Butter M&M Bars
- Chocolate Peanut Butter Parfaits
- Peanut Butter Muffins
- Chocolate Peanut Butter Cookie Cup Bowls
- Peanut Butter Dip
- No-Bake Peanut Butter Protein Balls
- Peanut Butter & Jelly Cookies
- Mini Peanut Butter Bumble Bees
Desserts
It’s funny how something as simple as peanut butter can make someone so truly happy. I’m that way with blueberries. They are one of my favorite things on this planet! 🙂 Some of my favorite blueberry recipes are Blueberry Walnut Bundt Cake, Blueberry Topped Cheesecake, Quick Gluten-Free Blueberry Muffins, as well as these 15 Delicious Blueberry Breakfast Recipes and 15 Delicious Blueberry Dessert Recipes.
Just look at all of that yummy peanut topping!!!
Yes, these cookies really are loaded with dry roasted peanuts and peanut butter. I personally like to use natural peanut butter versus peanut butter with sugar or fillers. If you’d like to be a bit adventurous, try adding mini chocolate chips in with the crushed peanut topping.
(Full disclosure: I am allergic to peanuts so therefore I do not consume it)
Unknown
Yields Approx. 2 dozen cookies
A delicious peanut butter cookie that peanut lovers everywhere will enjoy.
20 minPrep Time
16 minCook Time
36 minTotal Time
Save RecipeIngredients
- 1/2 cup butter, softened
- 1/4 cup shortening
- 1/4 cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 1 egg
- 1 teaspoon vanilla
- 1 3/4 cup all-purpose flour, sifted
- 1 cup finely ground honey-roasted peanuts, divided
- Optional: 1 - 2 tablespoons milk
- Peanut Buttery Frosting:
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla
- 3 to 6 tablespoons milk
Instructions
- Beat butter, shortening and peanut butter in large bowl.
- Gradually add sugar, beating until smooth.
- Add egg yolk and vanilla; beat well.
- Add flour; mix well. Stir in 1/3 cup ground peanuts.
- Gradually add milk until mixture is smooth.
- Cover dough; refrigerate 1 hour.
- Preheat oven to 350 degrees F. Cover cookie sheet parchment paper or silicone baking mat.
- Shape dough into 1-inch balls. Gently flatten balls with fingertips or the bottom of a glass.
- Bake 16 to 18 minutes or until edges are lightly browned.
- Cool completely.
- Place remaining 2/3 cup chopped peanuts in shallow dish.
- To make the frosting:beat butter and peanut butter in medium bowl at medium speed until smooth. Gradually add sugar and vanilla until blended but crumbly. Add milk, 1 tablespoon at a time, until smooth. Refrigerate until ready to use.
- Spread frosting evenly over each cookie; sprinkle with chopped peanuts.
- Store in air-tight container.
Notes
Peanut Butter Frosting recipe makes approximately 1 1/3 cups frosting. Recipe adapted from Best Loved Cookies
Enjoy!
Linda
More great ideas:
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