Every time I make anything with peanut butter I suddenly have visions of a singing dancing banana float through my head. For some reason he’s incredibly excited about peanut butter and jelly, and according to the banana it’s time for the afore-mentioned PB&J. This wiggling, grinning banana also sings something about a baseball bat. I’m not entirely sure what a baseball bat has to do with peanut butter and jelly, but it can’t be good.
Sometimes the visions are of a cartoon dog in a banana suit, trying to lull his cartoon master into a false happiness by singing the song. The song repeats, over, and over, and over.
It brings chills to my spine.
These cookies, however, are totally worth dealing with those night-marish visions. They’re big, dense, bakery-style peanut butter cookies with all kinds of yummy add-ins nestled in their peanutty goodness. These are ideal for bake-sales, as the recipe turns out an amazing amount of dough. But, is easily cut down by thirds for something more manageable. The dough also freezes really well, just thaw it out in the fridge before trying to bake them.
Peanut Butter Chocolate Chip, White Chocolate, M&M and Pretzel Cookies
Prep: 15 minutes Chill Out and Knit Time: 1 hour Bake: 15-18 minutes Makes: 60 monster-huge cookies
Diabetes Level: Grab me some more insulin, would ya?
- 4 1/2 cups flour
- 2 1/4 tsp baking soda
- 2 1/4 tsp kosher or sea salt
- 1 1/2 cup butter, at room temperature (don’t even think about using margarine…shame on you.)
- 2 1/4 cup brown sugar (I always use the darkest I can find, but whatever floats your boat)
- 3 large eggs
- 3 tbsp vanilla (Sounds like a lot…and it is! But this recipe is HUGE)
- 1 1/2 cup peanut butter, use the just peanuts kind (you can try using the “regular” kind of peanut butter, but you’ll have to mess with the recipe a little)
- 1 cup M&Ms
- 1 1/2 cup pretszels, chopped
- 1 cup chocolate chips
- 1 cup white chocolate chips
- In a medium bowl sift/stir together flour, baking soda and salt. Set aside.
- In a large bowl cream together butter and sugar until nice and fluffy. Beat in eggs, and vanilla until combined. Add in peanut butter.
- In about 3-4 additions add dry ingredients to your buttery goodness. Mix well, scraping from the bottom to make sure you don’t end up with a pure peanut butter sugar lump at the end of the batch.
- Dump in all of your add-ins, and fold the dough over to mix in. This will help stop the pretzels from breaking up too-finely.
- Smoosh the dough into the bottom of the bowl, cover with saran wrap and chilll for an hour. Or divide the dough, roll into a ball, wrap tightly in saran wrap, then wax paper, then a zippy bag and freeze it for up to 3 months. Many layers mean yummier dough when it’s thawed.
- Go knit for an hour, or…go for a bike ride, or a run or something.
- Pre-heat your oven to 350. Grab an ice-cream scoop and your giant bowl of dough.
- Scoop out balls of dough and plop onto a parchment-lined cookie sheet. Smoosh the ball a little so it’s about 1/2 to 3/4 of an inch high. Bake dough about 2 inches apart.
- Bake those suckas! about 15-18 minutes, or until the edges turn a little brown. Let firm up on the cookie sheets for about 5 minutes before you even think about transferring them to wire racks to finish cooling.
- OM NOM THOSE COOKIES! Once they’ve cooled down a little, melted chocolate is kinda burny.
Don’t have an ice-cream scoop? Measure out a 1/3 of a cup of dough and rock it out that way!