As far as peanut butter goes, I’m a Jif loyalist. My mom was one of the choosy moms who chose Jif in my childhood, and as such I find pretty much every other brand inferior.
Jif introduced its creamy peanut butter in 1958 and the extra crunchy variety in 1974. Why there isn’t just “crunchy” peanut butter, I’m not sure, but you can use either smooth or crunchy for this recipe. I had a jar of extra crunchy on hand, so I decided to use that, along with chopped Reese’s Peanut Butter Pumpkins. You could certainly use regular chopped peanut butter cups or milk chocolate chips if you prefer; just adjust the quantity to 1 3/4 cups.
A note of caution for your oven: this recipe bakes in a 10 x 15 x 1 pan, and mine puffed up and spilled over the sides, dripping quick-to-burn cookie bits on my oven floor. Next time, I’ll place a cookie sheet lined with parchment beneath the pan to catch the drips. This recipe can also be baked as individual cookies; just scoop them out, flatten them with the bottom of a glass dipped in sugar, and bake for about 8 minutes.
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 cup butter, softened
- 1/2 cup extra crunchy peanut butter
- 1 teaspoon vanilla
- 1 egg
- 7 Reese’s Peanut Butter Pumpkins, chopped
Preheat oven to 375 degrees. Line a baking sheet with parchment and place a 10 x 15 x 1 jelly roll pan on the parchment. You do not need to grease the pan.
In a small bowl, combine flour and baking soda; set aside.
In a mixing bowl, combine sugar, brown sugar, butter, peanut butter, and vanilla and beat until very well combined.
Scrape down the sides of the bowl and add the egg, beating until combined.
Scrape down the sides of the bowl again and gradually add the flour mixture.
Stir in chopped peanut butter pumpkins.
Spread dough in the ungreased pan and smooth the top with a small offset spatula.
Bake for 15-18 minutes, until golden brown but still puffy in the middle.
Cool completely on a wire rack before cutting.
Using a small offse