These are awesome! I call them nuggets because their consistency is dense and a bit dry like scones, plus they're also a bit salty because of the special peanut butter used. I threw them together with the ingredients I had on hand, which wasn't much since we just moved into a new place! I honestly thought they would be awful when I saw how they turned out. I was picturing flatter, softer cookies you know? But as the old saying goes, don't judge a cookie by its shape. I will definitely bake these again!

Peanut Butter Chocolate Chip Nuggets
Inspired by Hershey's Peanut Butter Blossoms.
Yields 30 Nuggets

1/2 cup shortening (I would have preferred butter, but I didn't have any!)
3/4 cup Creamy Salted Peanut Butter from Trader Joe's. (or some other natural peanut butter without sugar that requires stirring. If you use normal peanut butter I think the cookies will be super sweet.)
1/3 cup plus 2 tbsp sugar
1/3 cup light brown sugar
1 egg
2 tbsp milk
1 teaspoon vanilla extract
1 1/2 cups flour
2 teaspoons baking powder (or 1 teaspoon baking soda if you have it, I didn't)
1/2 teaspoon salt

Preheat oven to 375 degrees and beat the shortening and peanut butter until mixed. Add sugar and brown sugar and beat until incorporated. While stirring add the egg, milk and vanilla extract. In another bowl, mix the flour, baking powder and salt. Slowly pour the dry ingredients into the wet ingredients. The dough will be drier than most cookie doughs, but that's okay because these are nuggets, not cookies!

Roll the dough into 1 inch balls and put on an ungreased cookie sheet. The cookies are greasy enough so they probably won't stick. Bake for 16 minutes, that's how long it took mine to cook, but I would check on them after 10 minutes. Bake until they are a little browned on top, then let cool.

Serve with a glass of milk and enjoy!

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