Brian, the boyfriend, loves, seriously loves peanut butter cookies. They are his absolute favorite in the whole wide world. Add dark chocolate chips, and he is a gonner. He prefers them to have the choco chips, but sometimes I want them without, so compromise begins. Half with, half without. This recipe is super easy, and has come a long way over the years to be honest. I have tried a billion recipes from blogs, cookbooks, magazines, you name it. I tried using peanuts mashed, chopped, roasted, and all. But his favorite were these, good ol fashioned old school recipe. Slightly adapted from the holy grail of cookbooks. Sorry to Mrs. Rombauer, but it had to be done, he needed more peanut not butter. So I omitted a bit of butter and subbed peanut butter. It worked.
Adapted from The Joy of Cooking 1962, by Irma Rombauer, Marion Rombauer Becker
Pre heat oven to 325 for softer, chewy cookies, and 350 for crumbly.
Makes about 2-3 dozen, depending on how much raw dough you eat and the size.
3/4 cup brown sugar
1/4 cup sugar
1/4 cup butter
1 1/4 cup peanut butter
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup all purpose flour
1/4 tsp vanilla extract
1 cup dark chocolate chips, at least 60%
1. In a stand mixer with paddle attachment, or a hand mixer, cream butter until light color for 3 minutes. Add the sugars and cream for 3 minutes. Add the peanut butter, combine well, about 2 minutes.
2. Add the egg and vanilla, mix to combine. About 1 minute.
3. In a seperate bowl add the flour, baking soda, and salt. Slowly add to wet ingredients (peanut butter mixture), and mix until combined.
4. Fold in chocolate chips if desired. You know you desire, so ya…
5. Shape dough in 1 1/2- 2 inch balls, and place on a sheet pan lined with parchment paper or silpat. Flatten with a fork in the traditional peanut butter cookie crisscross pattern. Bake until yummy golden brown.
go this way…
325 degrees 15 minutes
350 degrees 10 minutes
ENJOY with a glass of milk, tea, or coffee. To each their own.