I bought a jar of natural peanut butter awhile ago and since choosy husbands choose Jifs, I had to find a way to use this jar of PB in a creative way. By creative I mean cookies. The last time I made peanut butter cookies, I was like, 7. And my family hated them. Maybe they just didn’t like peanut butter cookies, or maybe the cookies really were horrible. But I figured after a couple decades I’d give them another try.
I used a recipe from Simply Recipes, and they came out so great. And I’m not even crazy about PB cookies. They were chewy in the middle and crispy on the edges. They didn’t taste too greasy like most PB cookies I’ve had either. They were just right and went well with a glass of ice cold milk (in my case, soy milk).
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients – flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
Makes about 2 dozen cookies.
For chewier cookies, bake at 300°F for 15 minutes.