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.

Ingredients

1 c	peanut butter
1 c	brown sugar
2 t	vanilla extract
2/3 c	all-purpose flour
1 t	baking soda
pinch	salt
1/4 c	non-dairy milk (or water if you’re lame)
1/4 c	chocalate chips (probably more)

Method

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.

Notes

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.