Peanut butter has to be one of my all time favorites. You can match it up with pretty much anything; Bananas, apples, crackers, or just on a spoonful by itself is quite wonderful. My favorite way to eat peanut butter is in cookie form paired with a glass of almond milk for dunking, mm! While making my own, I decided to use a crunchy peanut butter instead of creamy, just for some "umph" and a little crunch, as well as added some dark chocolate chips to half of the batch for a little extra love. They can be whipped up in no time with an extremely easy clean up. You really cannot go wrong with this savory treat.
Crunchy Peanut Butter Cookies
8 tablespoons of butter or margarine (1 stick)
3/4 cup crunchy peanut butter (smooth is fine)
1/2 cup organic sugar
1/2 cup packed dark-brown sugar
1/2 teaspoon vanilla
1 cup almond flour (all-purpose works!)
3/4 teaspoon baking soda
1 1/2 cups of chocolate chips (I use dark)
extra white sugar for garnish
*If you use a smooth peanut butter, you can used chopped peanuts for a garnish on top of the cookie; Sprinkle over before placing in oven.
Heat oven to 350 F.
In large bowl, combine butter, peanut butter, and sugars. Beat until light and fluffy.
Add egg and vanilla. Beat on medium until well mixed.
In medium bowl, sift flour and baking soda. Add to butter mixture; beat just to combine.
Add chocolate chips; fold into batter.
Scoop out 2 tablespoons of batter; Roll into ball. Roll ball of batter in the loose white sugar (take about 1/2 cup of white sugar and place on plate or small bowl) just to cover. Place dough on parchment lined cookie sheet. (Optional: Using fork, press the dough balls lightly with back of fork (criss cross on dough) )
Bake 18-20 minutes or until golden brown