Recipe by veg head 4-ever
These cookies have been loved by the most anti-peanut butter cookie people. The trick is twice as much peanut butter as your average-joe cookie recipe, and some leavening changes to help turn out a thick, chewy cookie. And the peanut butter matters... I use Adams brand natural organic peanut butter (you can pour out some of the oil if you want), or you can make your own at a health food store like Wild Oats or Whole Foods.
Top Review by stellarkristel
I agree with the last reviewer. I found that the chilling part ruined them. As soon as I tried to do anything with the dough after 2 hours it was super crumbly so I decided to chill overnight in a roll shape in cling film to see if it would make any difference. It just made it worse even slicing the roll the dough just crumbled everywhere! Was so looking forward to these and used the last of our peanut butter on them too! Will have to use for something else now, cheesecake maybe? I wish I read the previous reviews before making these as I would've added more flour like another previous review suggested!
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1 dash salt
- 1⁄3 cup butter, room temperature
- 3⁄4 cup peanut butter, the good stuff
- 3⁄4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla
Directions See How It's Made
- In a bowl, stir together flour, baking soda, baking powder, and salt.
- Beat together the butter, peanut butter, and sugar until light and fluffy. Beat in vanilla, then egg and egg yolk. Gradually beat in the flour mixture.
- Wrap dough in plastic wrap and refrigerate until chilled, or about 2 hours.Take over-filled tablespoonfuls of dough and drop onto greased/floured cookie sheet about 3 inches apart. Lightly press down each cookie. Using a dinner fork dipped in cold water, lightly press cookies, flattening and forming a criss-cross pattern on each cookie. They won't flatten much more in baking so they should already look cookie-ish.
- Bake at 375° until golden brown, or about 10 to 12 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
- Makes about 1 1/2 dozen big peanut butter cookies.