Peanut Butter Flipz Cookies {Basic PB Cookies}

You know what Flipz are right?  Those chocolate covered pretzels that come in a shiny blue bag.  And claim to have like 8 servings but really only have about 1 1/2.

Does anybody remember when they had a chocolate covered GRAHAM cracker version?  Those ones were really to die for.

Last week the kids and I decided to put Flipz on top of peanut butter cookies, which turned out to be a brilliant idea.  Pop them on while the cookies are hot and they will melt in to the cookie a bit.

The peanut butter cookie recipe we used is my oldest recipe.  I have had for AGES, (seriously since I was like 10) and have adapted it several times.  This is the only recipe we ever make for basic PB cookies and can be done lots of ways-

Add a Flipz chocolate pretzel after baking and drizzle with melted peanut butter chips:

 

Add some M&M's after baking:

 

Roll in sugar and criss-cross with a fork or wire cooling rack:

 

Or add a Hershey's kiss or mini Reese's cup after baking:

 However you make them, they are delicious.  If I ever have a child with a peanut allergy I will probably cry a river (like the Nile river, not some dinky river).  I might have to go on vacations just to eat thai peanut noodles and peanut butter cookies and peanut butter shakes...  Major props to those of you who live with peanut allergies in your family.

Have a great weekend!

*For fatter cookies as pictured above, increase flour and peanut butter by 1/4 cup each. (You will use 14 oz of flour total and 1 1/4 cups peanut butter total.)  This version is best if you want to add Hershey's kisses or Reeses cups.

*For a thinner chewier cookie, follow the directions below. Be sure to refrigerate before baking.

Peanut Butter Cookies

-1 cup butter (or half shortening/half butter)
-1 cup smooth peanut butter* (heaping a little is ok.)
-1 cup white sugar
-1 cup packed brown sugar
-2 eggs
-1 tsp vanilla
-2 1/2 cups flour (12.5 oz.)
-1 tsp baking powder
-1 1/2 tsp baking soda
-1/4 tsp salt
-Optional: M&M's, Hershey's Kisses, Reese's cups, or Flipz & Reese's peanut butter chips, to top with


Cream together butter, peanut butter, and both sugars. Beat in eggs and vanilla.

In another bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. 

Refrigerate batter for at least an hour.

Roll into Tbsp sized balls and roll in sugar. Press down gently with the bottom of a glass, or use a fork to criss-cross tops slightly. Bake at 350 degrees for 10-11 minutes. Do not overbake.

Immediately after removing from oven, top with a Hershey's kiss, or M&M's.  If you would like to add Flipz, wait about a minute for them to cool slightly, then press gently on top.

Allow to cool several minutes on baking tray then move to a cooling rack to cool completely.  Drizzle with melted Reese's peanut butter chips if desired.

Store in airtight container.

*1 cup PB is 9 oz but I like my cookies really peanut buttery so I use at least 10 or 11.