Look at that chocolatey, peanut buttery, minty goodness!!
Original recipe from Sugar Loco.
1/2 cup unsalted butter (softened)
3/4 cup cream peanut butter (I used the Whipped Peanut Butter & Chocolate Mint Spread)
1 1/4 cups light brown sugar (packed)
2 TBsp cream or milk
1 TBsp vanilla extract
1 large egg (room temperature)
1 3/4 cups all purpose flour (sifted)
3/4 tsp baking soda
1/2 tsp salt
How to make them:
In a bowl of an electric mixer fitted with a paddle attachment, add the butter, peanut butter (or whipped peanut butter & chocolate mint spread), sugar, cream/milk, and vanilla.
Beat for 2 minutes on medium-high speed to cream the ingredients, stopping once to scrape down the sides of the bowl.
Add the egg and mix until incorporated.
In another bowl sift together the flour, baking soda and salt.
Add the flour mixture to the butter mixture, mix until just combined.
Place the mixing bowl in the refrigerator for at least one hour, allowing dough to rest and chill.
After dough has chilled, preheat oven to 375˚F.
Line cookie sheets with parchment paper.
Using a small cookie scoop, form balls and drop dough onto prepared cookie sheets, about 2 inches apart.
Flatten the mounds slightly with tines of a fork, creating a crisscross pattern.
Bake for 7-8 minutes (9 minutes max).
The bottoms will have set, yet the tops looks quite underdone.
This is ok, be careful not to over bake, they will set up more while cooling.
Allow cookies to cool on baking sheets for at least 10 minutes or until they firm up.
You can either enjoy them now, OR....do what I did and spread some of the Jif Whips Whipped Peanut Butter and Chocolate Mint spread in between two cookies and make them into a little sandwich, then ENJOY!