So Rob and I used to get this type of cookies at the grocery store and we nicknamed them “crack cookies” because we swore that there must be some sort of addictive property in them. Finally I have a recipe for crack cookies, and to make them even more addictive, they’re PEANUT BUTTER based!!! Thanks Averie Cooks!
Total cook time: minimum of 4 hours
Total hands on time (including baking): about an hour
Baking time: 9 mins per sheet
For the Cookies:
1 large egg
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 tsp vanilla extract
1 3/4 cups cake flour
2 tsp cornstach
1/4 tsp baking powder
1/4 tsp baking soda
10-oz bag Reese’s Peanut Butter Chips
For the Frosting:
1/3 cup creamy peanut butter (Jif)
1/4 cup (1/2 stick) unsalted butter, softened
1 1/2 cups confectioner’s sugar
splash cream or milk, if needed to achieve proper consistency
Cookies are made in two stages. First, you make the cookie dough. It’s easy, just like most cookies. Then the cookies have to chill for at least 3-4 hours before they are baked. I made the frosting while the cookies were baking.
Make the cookie dough:
- In the kitchenaid (set to 6) cream together the egg, butter, sugars, and vanilla till light and fluffy, about 5 minutes.
- Meanwhile, in a small bowl, stir together the dry ingredients: cake flour, cornstarch, baking soda, baking powder, and salt.
- Stop the mixer and scrape down the sides of the bowl.
- Turn the mixer back on (set to 4-6) and add the dry ingredients. Mix until just incorporated.
- Add in the peanut butter chips. Stir until just incorporated.
- Cover a large cookie sheet with waxed paper.
- Use a large tablespoon form dough balls that are approximately 2 heaping tablespoons worth. It should make 16ish cookies.
- Round the cookies as best as possible, they will be sticky, and place them on the prepared cookie sheet. Once on the sheet flatten them slightly with a spatula. You may need a touch of water to help the dough to not stick to everything!
- Cover the cookies in plastic wrap and refrigerate for a minimum of 3 hours. OP says they can be refrigerated for up to 5 days.
TAKE A BREAK!
- Once well chilled. Preheat the oven to 350 F. Line a large cookie sheet with a silpat.
- Bake 8 cookies at a time for 8-9 mins. Till they are just setting. The dough may still look a bit shiny. DON’T overcook!
- Once out of the oven, leave them to set on the baking sheet for 5 minutes. Then transfer to a wire rack for cooling.
Make the frosting:
- While the cookies are baking and cooling, make the frosting!!
- In the kitchenaid (set to 6) cream together the peanut butter and butter till light and fluffy. Around 3 minutes.
- Slowly add the sugar and salt.
- If frosting seems too dry and crumbly, add in splashes of cream or milk to smooth it out.
- Frost the cookies!
It is mandatory to eat at least one cookie right away!
Otherwise they’ll stay fresh in a good airtight container for a few days.