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.
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.
Next, add your flour, baking soda, salt, and baking powder, and mix it together again. Finally, add the chocolate chips.
Your batter should look about like this:
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!
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.