Tell me if this sounds familiar to you. You love creamy peanut butter, your significant other is all about the chunky peanut butter. You can’t stand the texture of the big chunks, but he thinks they give the perfect character to an otherwise boring sandwich. The gloves are off and you’re at an all out brawl because the battle for which peanut butter is the best has gotten so heated your PB&J’s are now grilled.
Don’t worry, I’m here to let you know you don’t have to battle anymore! Peter Pan has a new peanut butter out and I’m in love with it. Simply Ground. This peanut butter has all but halted the sound of the dueling banjos in this house and we can live in harmony once again.
You can pick up either of the two flavors of Peter Pan® Simply Ground Peanut Butter, Honey Roast or Original, and you’ll get creamy with a bit of crunch. It’s texture is just like fresh ground peanut butter, so it’s just enough crunch to make the crunchy fans happy, but not enough that the creamy fans will be in an uproar. Everyone in the house is happy! Plus there are no artificial colors, flavors or preservatives, so I’m happy too.
Oh, and no oil to stir in. That’s another bonus that I love about it.
I picked up the Peter Pan Simply Ground Peanut Butter from Walmart earlier this week and I knew I needed to make something with it to celebrate the peace treaty we both had accepted. My husband’s favorite cookie is the peanut butter criss cross, so that’s where I started. To give me and the kids a little something special, I decided to add in some butterscotch chips.
Peanut Butter and Butterscotch Chip Criss Cross Cookies
You’ll need a jar of Peter Pan Simply Ground peanut butter, flour, brown sugar, granulated sugar, butterscotch chips, butter, baking soda, baking powder, salt, eggs and vanilla.
First mix the dry ingredients and set aside. Next pull out the stand mixer and cream the butter and sugars at a medium speed for a couple of minutes. Now add in the Simply Ground Peanut Butter. Check out the texture of this peanut butter. Like I said, it’s creamy with a bit of crunch. One spoonful to snack on won’t hurt, right?
What I love is that one 15oz jar is just about a cup and a half, so I used the entire jar. It worked perfectly and makes measuring peanut butter a lot easier! If you decide you need to use measuring cups, rinse your cup in water and don’t dry it before you put your peanut butter in it. The peanut butter will mostly just slide right out of the cup thanks to water and oil repelling each other. Mix at a medium speed for about 30 seconds until it’s mixed in.
Add in eggs one at a time mixing after each addition. Mix in the vanilla and let it mix in completely. Now combine the wet mixture with the dry ingredients. Turn your mixer down to a stir and add the dry ingredients slowly or you will have a mess!
Finally stir in the butterscotch chips. Don’t use too many or they will overpower the cookies. You want a good balance of peanut butter flavor with a slight boost of sweet from the chips.
Now comes the fun part. We make our cookies big, so the cooking directions for these are for the bigger cookies. If you choose to make your cookies smaller, you may need to adjust baking time, so keep an eye on them.
First roll your cookies in approximately 2 inch diameter balls and place them about 2 1/2 inches apart on a baking sheet lined with parchment paper.
While I waited for the cookies to finish baking I decided to create some cute cookie bag tags for when I give cookies away as gifts. I think they turned out great! Just click on the image and it will take you to a pdf printable ready to go so you can print and cut out your own. I suggest printing on cardstock so they hold up a bit better through the gift giving process without getting bent up as easily.
Back to the cookies, when you pull them out of the oven they will be just starting to brown along the edges but otherwise look unfinished. If they are starting to brown slightly, like a light golden brown, then they are done and you can pull them out. Let them finish baking on the cookie sheet for about five minutes, this will also let them start to cool a bit and become a bit more solid.
If you try to move them too early, they will be extra soft and break apart. I speak from experience.
After they’ve cooled enough to be moved, place them on a wire cooling rack to let them finish cooling.
Peanut Butter and Butterscotch Chip Criss Cross Cookies
- Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Mix the flour, baking soda, baking powder and salt in a bowl, set aside.
- In a standing mixer with paddle attachment cream the butter and sugars at medium speed for about 2 minutes.
- Add peanut butter to the mixer and mix for an additional 30 seconds.
- Add eggs, one at a time, and mix after each addition.
- Add in the vanilla and mix until combined.
- Turn the speed of the mixer down to low/stir and slowly add in the dry ingredients. Stir until just combined.
- Stir in the butterscotch chips.
- Form dough into approximately 2 inch diameter balls and place on parchment lined baking sheets approximately 2 1/2 inches apart. Press criss cross design into the dough balls with a fork.
- Bake for approximately 10 minutes. When edges start to become golden brown they are done.
- Remove from oven and allow to rest on baking sheet for about 5 minutes.
- Transfer cookies gently to a wire cooling rack until cool.
Let’s make some cookie gifts!
Take your print out and cut them out. I like to leave a bit of a white border around the black border.
Finally, bag and tag them! It’s super easy and makes for a cute gift to give to someone you appreciate and want to celebrate for whatever reason. Even if that reason is for just being all around awesome.
Everyone deserves a cookie for that.
Enjoy! You can thank me later.