When I was a kid my dad worked with the 4 Tops. Yes, those 4 Tops. Allow this song to be your jam while baking today.
While he was with them recording their Christmas album, my sister and I would bake cookies for them. I was probably around 7 or 8 at the time, but I very distinctly remember one phone call with my dad where the 4 Tops road manager and long time partner Fred Bridges very loudly asked “Who’s been eating my peanut butter cookies”. To which we all laughed and then sent Fred his own box of crunchy peanut butter cookies. It is due to this incident that peanut butter cookies will forever remain linked to Fred.
I recently came into some deliciously crunchy Pic’s Peanut Butter, this was all I could think of! I really like Pic’s because not only is it all natural, it has a TON of roasted peanuts so there’s a lot more crunch to it. The company also makes cashew butter and almond butter if you’re into that kind of thing.
Crunchy Peanut Butter Cookies
1 C Pic’s Crunchy Natural Peanut Butter
1 bag Peanut Butter Chips
1 1/4 C All Purpose Flour
1/2 C White Sugar
1/2 C Brown Sugar
1/2 C Melted Butter
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1 Pinch salt
1 Tbsp Vanilla
Preheat oven to 350 degrees.
With an electric mixer, mix butter, sugar, peanut butter and vanilla. Add eggs and mix thoroughly. Finally add dry ingredients and chips and mix until you get a doughy consistency. If your mixer can’t handle it (mine couldn’t) just use your hands or the back of a spoon. It’ll be a little wet.
Line Form a cookie sheet with parchment paper and form dough into 1 1/2 inch balls and flatten with the palm of your hand.
Bake for 8 minutes or until edges are lightly brown.
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