Nutter Butters!

Crispy edges, chewy centers. The perfect cookie, am I right?
These are so peanuty, they're nuts!
I added in some chocolate chunks, but they're not even necessary. But obviously recommended.
Got this recipe from one of my fave books: Ms Cupcake!

Here y'all go with the recipe!

In a large, bowl, cream the following ingredients together using an electric mixer. The batter will turn a lighter shade of brown and will be a little fluffy. This should only take 1-2 minutes.

- 270 g crunchy natural peanut butter, salted
- 125 g vegan butter (I like the vegan Becel brand)
- 130 g pure maple syrup
- 80 g cane sugar
- 60 g brown sugar
- 2 tsp pure vanilla extract
- pinch baking soda
- pinch of sea salt (if your PB is unsalted)

Put down the mixer and gently fold in the following in 3 separate batches using a strong spatula. The batter will be a little sticky: 

- 2 cups (240 g) all-purpose flour
- 1 generous handful of peanuts
- 1 generous handful of chocolate chunks

Scoop about 15 large balls of dough onto parchment paper lined baking sheets. Lightly flatten each one with the tins of a nice fork, forming a decorative criss-cross pattern.

Bake cookies at 325 degrees F for about ten minutes or until edges or golden brown. 

Cool before eating or else they will crumble! Or maybe you don't care so much about that- I don't! Hehe 

Have a nice day and enjoy your cookies!