Chewy Peanut Butter Cookies

in Guest Recipe Book

Average Rating:  (total ratings: 1)

Servings: Makes 2-3 dozen, depending on cookie size

Comments: These are my favorite peanut butter cookies, by far. I have found that they have the best texture when you undercook them slightly, and wait about a day before eating them.

Ingredients: 1 cup (2 sticks/8 oz./226g) butter, softened 3/4 cup granulated sugar 1 cup packed brown sugar 2 eggs 1 egg yolk 2 tsp. vanilla extract 18 oz. peanut butter (smooth or crunchy) 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt

Instructions: In a large bowl, cream butter and sugar until smooth. Add the eggs, egg yolk, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Refrigerate the dough for at least 1-2 hours. Preheat the oven to 350°F/180°C. Lightly grease a cookie sheet. Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on the top. Allow to cool for a few minutes on the cookie sheet before removing to cool on a rack. Makes 2-3 dozen cookies, depending on cookie size.

Source: Unknown

Submitted By: Timothy Rogers

Date: November 10, 2006

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County