Whether it's eaten on bread with jam (preferably strawberry), in a bowl mixed with honey and banana, nestled inside a chocolate cup, or as spoonfuls straight out of the jar, peanut butter is just plain amazing. While all of the previously mentioned ways of eating peanut butter are great, we can't forget what is possibly the tastiest and most indulgent methods of peanut butter consumption- freshly baked peanut butter cookies.
Crunchy on the outside, unbelievably moist and melt-in-your-mouth on the inside, with crunchy peanuts and soft, sweet chocolate morsels throughout, I think I've found what may be the ultimate recipe for this classic cookie.
Peanut Butter Cookies
makes approx. 3 dozen cookies (or less if you make them gigantic like I do)
1 1/3 cups all-purpose flour
1/2 tsp baking soda
8 tablespoons unsalted butter, softened
1/4 cup packed dark brown sugar, or 1/2 cup packed light
3/4 cup granulated sugar with dark brown sugar, or 1/2 cup with light
1/2 tsp salt
1 large egg
1 tsp vanilla extract
1 1/4 cups chunky peanut butter
1/2 to 1 cup each chocolate chips and whole peanuts (more or less depending on how much chocolate/texture you like)
Mix flour and baking soda in a medium bowl and set aside.
In a large bowl cream butter, sugars, and salt until smooth and creamy, not fluffy. Add egg, vanilla, and peanut butter and mix until homogeneous. Add in flour mixture, chocolate chips, and peanuts and mix just until incorporated. Wrap and refrigerate dough for at least 2 hours, preferably 12.
Preheat oven to 325 deg F.
Form dough into 1 1/4 inch balls (or bigger...) and place 2 inches apart on cookie sheets. Flatten each ball to a thickness of slightly less than 1/2 inch with a fork, pressing the back of the tines into the dough in two directions. Bake 14-16 minutes, until slightly colored on top and golden brown underneath. Cool completely before stacking or storing but they're best eaten when warm!