Who is with me on peanut butter love? Life is simply not the same without it. I’ll buy more if I even have a remote inkling I may be low. It is pure comfort food. A spoonful can do wonders on a stressful day. Even better, some Double Peanut Butter Cookies can brighten any moment. This I know for sure after baking this last batch.
The inspiration for baking them started with waffles. I know that sounds strange. Bear with me though. I knew this week’s theme for Sunday Supper is waffles to celebrate National Waffle Day on June 29th. What cookies to bake to lead up to it was the question.
Waffle cookies were an option. Yet two things made me hesitate. One is I do not have a pizzelle maker. Pizzelles are these beautiful Italian waffle cookies. One day I’ll add to my appliance collection and finally tackle them. The other is I’ve seen too many disasters with folks trying to bake cookie dough in a regular waffle iron. I’ll pass on that challenge for a while.
Next up was pattern inspiration. Double Peanut Butter Cookies have a waffle-like crisscross pattern on top. And so my decision was made. All I had to do is wait for the butter and egg to get to room temperature. Then a little while later my husband was a happy guy. He saw the cookies and smiled so big and almost glowed with excitement. Yep, I brightened his day.
What cookies remind you of waffles? Is it the shape, texture, or how they are baked? Get out your waffle iron and be ready for a bunch of waffle recipes by Sunday Supper tastemakers. Meanwhile you can take a look at my Honey Nut Oatmeal Waffles. Oh, and there’s Peanut Butter Chocolate Chip Ice Cream for a frozen treat to go with these double peanut-y cookies.
Join in the fun on Sunday! We all gather together virtually on Twitter at 7pm Eastern Time for the #SundaySupper chat. You’ll find fun, foodies, recipes, and a whole lot more.
- ½ cup granulated sugar, plus additional for topping
- ½ cup firmly packed brown sugar
- ¾ cup unsalted butter, at room temperature
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 egg, at room temperature
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup peanut butter chips
- Heat oven to 375°F. Line baking sheets with parchment paper or non-stick liner.
- In a large bowl, beat sugar, brown sugar, butter, and peanut butter until light and fluffy.
- Add vanilla and egg. Beat to combine.
- In a medium bowl, whisk together flour, baking soda, and salt. Add flour mixture to creamed mixture and mix well. Stir in peanut butter chips.
- Shape the dough into 1-inch balls. Place balls 2 inches apart on baking sheets. Flatten balls slightly with a fork dipped in sugar.
- Bake for 8 to 10 minutes or until golden brown. Be careful not to over-bake. Transfer cookies to a wire rack and cool completely.