Hooray for more peanut butter! I am going to make myself sick eating all this peanut butter, but who cares. I don't like biscotti and that was the second recipe in my book, so I skipped to the third recipe which was peanut butter cookies. Sounds great to me. Only problem is I start gathering my ingredients and realize that I have a half a stick of butter left. Bummer, that means less cookies. Oh well, I just half the recipe and then throw in some chocolate chips for good measure, and these little beauties are what comes out. They aren't bad or anything, I am just not that impressed. A peanut butter cookie is something to savor, to truly experience, and I am just really picky about them. I want them to be soft and chewy and a tad bit too sweet. I just didn't get that from these, but they were still good. Glenn suggested that next time they be flattened more because one bite is a little too much rich sticky peanut butteryness to handle in your mouth. I am still working on developing a better pb cookie recipe, but this will suffice until it is complete.
By the way, trying to figure out what half of an egg looks like is an interesting task.
PB Chocolate Chip Cookies
1 1/2 cups all purpose flour
1/2 cup light brown sugar (I used dark brown because it's yummier)
1/2 teaspoon baking soda
1 egg
1/2 cup (1 stick) butter
1 cup peanut butter (crunchy is best)
1/2 cup sugar
1/4 teaspoon salt
Sift the flour and baking soda together. In a separate bowl, beat the butter and sugars until soft and creamy. Combine the egg, flour mixture, peanut butter, and salt. Add the butter and sugar mixture and mix until smooth.
Wrap the dough in foil or parchment and refrigerate for at least 2 hours, preferably overnight. (I totally skipped this step)
Preheat the oven to 325 degrees F.
Shape the dough into 1 1/4 inch balls and place them 2 inches apart on a baking sheet. Flatten slightly with a fork. Bake 15 minutes, or until golden. (I thought peanut butter was already golden)
Remove from the oven and allow to cool.
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