Prep 30 mins
Cook 6 mins
This wonderful cookie recipe is one that I am begged to make over the holidays every year! They are out of a really, really old McCall's cookbook that my mother used to use. I took them to work last year, and everyone started calling me Julia Child! They are well worth the effort!
- 2 cups sifted flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 cup creamy peanut butter or 1 cup chunky peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 (6 ounce) package semisweet chocolate morsels
- 1 teaspoon butter
- Sift flour with soda and salt.
- Set aside.
- Beat butter until fluffy.
- Beat in sugar.
- Beat in peanut butter, egg, and vanilla.
- At low speed, add half flour mixture.
- Mix in the rest by hand to form a stiff dough.
- Refrigerate 30 minutes.
- Meanwhile, make the filling (I am told that one can easily melt chocolate chips in a microwave, but I have not tried it. If you know how to do it, have at it!) Melt chocolate over hot (NOT BOILING) water, add butter.
- Divide dough in half.
- Roll each half into a 8x10 inch rectangle on a lightly floured surface.
- Spread each with half the filling.
- From the long side, roll each rectangle tightly like a jelly roll.
- Gently press edge to seal.
- Wrap separately, seam side down, in saran wrap or foil.
- Refrigerate until firm, about 8 hours or overnight before slicing and baking.
- (They will keep in the fridge for a little over a week.) Preheat oven to 375, and place 1/2 inch slices 1 1/2 inches apart on a greased cookie sheet.
- Bake 6-8 minutes or until lightly browned.
- Let cool for a few minutes on sheet, then cool on wire rack.
- Makes 40 cookies all together.
Outrageously good. They were all gone by the next day.
So very GOOD!!! Like my husband said - these are what peanut butter cookies should be like! Creamy, moist and flavorful - not brittle and greasy. A couple notes - I only got about 40 cookies, which makes sense...if you have two 10 inch logs and cut them in 1/2 slices, that's whatcha get. I rolled my dough between two sheets of cling wrap. It seemed way too sticky to try the floured surface route. It also helped me roll the logs. Oh, and I had to let the cookies rest on the baking sheet before transfering to cooling rack. I wasted a whole batch the first time ('wasted' - ate, whatever!). ;) And I baked them on parchment. No fuss, no muss! My waistline hates you, but I love you! Thanks for a great recipe. :)
Just made these for Christmas and they are not part of the regulars! Delicious! I have three other types of cookies that I make and refrigerate for a week prior to baking off right before Christmas so they are nice and fresh (and survive my cookie monster family). Although it's a bit time consuming, what a treat to just slice and bake!