Alabama’s American agricultural extension educator, George Washington Carver, was the most well know promoter of the peanut. Carver compiled 105 peanut recipes from various cookbooks, agricultural bulletins and other different sources. In 1916, he put together a Research Bulletin called “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption“. Included in this Research Bulletin were three recipes for peanut cookies calling for crushed or chopped peanuts as one of its ingredients.
This Triple Peanut Butter Cookie recipe is from Zulka Pure Cane Sugar, a minimally processed and environmentally friendly company. With peanut butter, chopped peanuts and peanut butter chips, this recipe is sure to three times as good!
Triple Peanut Butter Cookies
- 2 1/4 c all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 sticks butter, salted or unsalted
- 1 c organic creamy peanut butter (no added oil)
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 1/4 c Zulka Brown sugar
- 2/3 c Zulka Morena sugar
- 1 Tbsp milk
- 1 cup salted peanuts, roughly chopped
- 2 cups peanut butter chips
- In a small bowl, whisk together the flour, baking soda and salt. Set aside.
- In a microwave safe bowl, combine the butter and peanut butter and heat in 15 second intervals until melted. Add the vanilla extract and stir until combined and smooth. Set aside to cool slightly.
- In a large bowl, use and electric mixer to beat the eggs until pale and slightly thickened. Add the sugars and mix well. Pour the peanut butter mixture in and mix well, scraping down the sides when necessary. Add the flour mixture and mix on low until combined. Add the one tablespoon of milk and mix again. Add the peanuts and peanut butter chips and stir by hand until combined. Chill the dough at least one hour, up to overnight before baking.
- When ready to bake, preheat oven to 3250 F. Prepare cookie sheets with parchment paper or silicone bake mats. Scoop out rounded heaping tablespoon and a half sized dough balls and place on the cookie sheets about 2” apart. Bake for 10-12 minutes until the edges are slightly golden. Do not over bake. Let cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Keep in an airtight container at room temperature for up to a week, or freeze up to 3 months.
- Notes: If using salted butter or salted peanut butter, omit the salt from the flour mixture.