Who would have thought of peanut butter rosemary cookies?
Seriously?
Well, the mix of sweet creamy peanut butter, honey toasted peanuts, and rosemary actually melds together naturally in my brain. That’s how I roll.
In fact, call me crazy, one of my favorite big bowl amalgamations is almond butter, sharp cheese, almonds (for crunch), dark chocolate, peaches, and basil. All of that together is simply heaven on earth. It really, really IS.
But for this one, the story goes:
I had baked a fresh sourdough pizza crust and topped it with fontina, blue cheese, chicken and rosemary.
There was some leftover crust.
We had pulled off, scraped off, licked off, and devoured all the goodness off the crust and reserved the leftover bread for another time.
That “another time” happened to be the next morning’s breakfast.
I toasted the crust and slathered peanut butter all over the top – as one simply must do with toasted bread, of course!!!!
With the hint of rosemary left lingering on the slices, toasting magnified the aroma and the flavor the the marriage of that with peanut butter made us smile.
I owe the credit to Brian, “You should make a peanut butter rosemary cookie!”
So, I did!
Peanut Butter Rosemary Cookies: they are soft, chewy, crunch, aromatic, and super duper delicious!!!
Peanut Butter Rosemary Cookies
8 Tbs. butter, room temperature (1 stick)
2 cups smooth peanut butter
4 medium eggs
1 cup brown sugar
1 cup white sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 cups all purpose flour
1 1/2 cups honey roasted peanuts
2-3 Tbs. fresh rosemary, chopped
Preheat the oven to 375 degrees.
Cream together the butter and peanut butter until smooth.
Add the eggs and cream until fluffy.
Add both sugars, vanilla, baking soda, baking powder, and salt. Mix well.
Add the flour, 1 cup at a time, until well combined.
The batter is very thick and doughy at this point.
Fold in the nuts and rosemary.
Form the dough into 1-1/2″ sized balls and place on parchment lined baking sheets.
Flatted the balls with the back of a glass.
Bake for 12 minutes.
Remove from the oven and cool.
GREAT served with vanilla bean ice cream!!!
They are soft, chewy, crunch, aromatic, and super duper delicious!!!
