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Peanut Butter Lovers Contest | Catastrophe Kitchen’s Peanut Butteriest Chocolate Chip Cookies

By Salongo Wendland

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Peanut butter tastes like childhood to me– creamy and comforting (#nochunkypb). These cookies are chockablock full of the taste of peanut butter, thanks to a secret ingredient (almond extract! who knew?) and oodles of PB. They have a perfect bakery texture– crispy and toothsome but not overly crunchy. And they’re so easy that my 8-year-old did most of the work.

One caveat:  you may want to monitor family and friends around these things. My kiddo ate 7 before I realized he was sneaking them, and he ended up with a tummy ache.

This recipe is for a single batch, although I doubled it so I could freeze a log of dough for when I’m feeling lazy and want homemade cookies right meow with no work.

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You will need:

  • 1 C brown sugar
  • 1 C (half a 16-oz. jar) Jif peanut butter
  • 1/2 C butter
  • 1 large egg
  • 1 t vanilla
  • 1/4 t almond extract
  • 1 1/4 C flour
  • 3/4 t baking soda
  • 1/2 t baking powder
  • 1/4 t salt
  • 1 bag chocolate chips

Turn the oven to 375°F.

The first step is to cream together the butter, peanut butter, sugar, and extracts in your mixing bowl. You know what that means…

Ooooooh YEAH. I am not sure there is a human being alive who can resist dipping their finger into that factory-pristine new peanut butter jar. I let my son do the honors, which is a true testament to my love for him.

Anyway, cream together your ingredients, then add the eggs, scrape down the bowl, and mix it again.

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Next, add your flour, baking soda, salt, and baking powder, and mix it together again. Finally, add the chocolate chips.

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Your batter should look about like this:

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You don’t need to chill this dough– just roll into balls and place on a cookie sheet. (I did put mine in the fridge between batches.)

Depending on the size of your cookies you’ll need to give them 10-15 minutes to bake (less time for smaller cookies). I went with a smallish/medium cookie, about an inch around, and they took 12 minutes. They’re a tan-colored cookie, so you need to be careful about letting them get too brown. Underdone is always better than overdone!

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Serve them warm with milk or keep them in an airtight container for… well, I’m not really sure. Mine are usually gone by day two. No self control; no regrets. Mmmm.

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