Makes 12 - 14 cookies
I don’t know what’s wrong with me, but I’ve been craving sugar like a maniac. Tonight, I needed — needed — some peanut butter cookies. At 11:00 PM. So I looked around and found this recipe from Blissful Basil, which I modified a little (namely, adding chocolate chips and subbing normal flour for oat) and present to you here:
|1 c||peanut butter|
|1 c||brown sugar|
|2 t||vanilla extract|
|2/3 c||all-purpose flour|
|1 t||baking soda|
|1/4 c||non-dairy milk (or water if you’re lame)|
|1/4 c||chocalate chips (probably more)|
- Preheat the oven to 350 F.
- Cream the peanut butter and brown sugar together in a large mixing bowl for a minute. Add the vanilla and cream some more, this time for about 30 seconds.
- In another bowl, whisk the dry ingredients together. Slowly incorporate them into the peanut butter mixture while continuously mixing, until a crumbly dough forms. I had to get R to help me with this one — my arms were killing me!
- Add the milk and beat until distributed. Don’t over beat.
- Fold in the chocolate chips.
- Line 2 baking sheets with parchment paper and drop 1.5—2 T balls of dough onto them.
- Flatten the dough out with a fork criss-cross-wise to get that classic Peanut Butter Cookie look.
- Slide the pans into the oven and bake the cookies for 8—10 minutes, or until they’re just brown at the edges. Be careful getting them out; hot PB cookies are very soft!
- Let the cookies cool completely before moving or serving.
- Finally, enjoy them cookies. Store any you don’t eat right away (as if) in an airtight container to keep them soft.
I just realized while typing this up that I used baking powder instead of baking soda, so my cookies will be weird tonight. Also, I don’t think I added enough chocolate chips, or if I even added 1/4 cup in this recipe (I eyeballed it), so feel free to play with that number. Either way, it’s peanut butter, brown sugar, and it’s dipped in milk, so I don’t think you can really screw it up that badly.