Saturday, August 22, 2015

Peanut Butter Cookies

A couple years ago I posted some flourless peanut butter and chocolate/M&M cookies, and they've been at the top of my cookie baking rotation since then. I love how few ingredients the batter has, and they come out well every time. A couple months ago I started making another very similar peanut butter cookie from the same site, which has a ton of great peanut butter cookie recipes. I don't know if one is necessarily better than the other but it's definitely another good one! I don't normally make these ones with chocolate chips, but they're always an option.

Peanut Butter Cookies
From Averie Cooks

Note: Remember to allow for 2+ hours of chill time before baking.

1 large egg
1 cup creamy classic-style peanut butter or honey-roasted peanut butter 
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
Optional: chocolate chunks

In a large bowl, mix all the ingredients until smooth. Refrigerate the dough for at least 2 hours or up to a couple days.  When you're ready to bake, preheat the oven to 350. Use a tablespoon measuring spoon to make balls and arrange them on a baking sheet covered with a silicon baking mat, parchment paper or foil. If you want, place some chocolate chips or chunks on top. Bake for 8 minutes. They'll still be soft and should sit for at least 10 minutes.

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