I make a lot of cookies...mostly of the chocolate chip, oatmeal chocolate chip, or peanut butter chocolate chip variety. At Christmas time I'm a little more adventurous, usually mixing it up with some almond raspberry thumbprints and peppermint sugar cookies. But I've never made plain old peanut butter cookies. I've had a craving for them all week, so I tried the Old Fashioned Chewy Peanut Butter Cookie recipe from Averie Sunshine's cookbook Peanut Butter Comfort. SO GOOD.
Don't they look amazing?! They turned out so soft and perfect...so naturally I had to dip them in chocolate. (YES, I actually HAD to. I've had a week.)
Here's the recipe!
Old Fashioned Chewy Peanut Butter Cookies
Makes about 2 1/2 dozen small cookies – about 30 cookies
1/2 cup butter, softened
3/4 cup creamy peanut butter
1 1/4 cups light brown sugar, packed
2 Tablespoons cream or milk
1 Tablespoon vanilla extract (not teaspoon, yes i mean tablespoon)
1 large egg
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
To the mixing bowl of a stand mixer fitted with a paddle attachment add butter, peanut butter, sugar, cream and vanilla and beat for 2 minutes on medium-high speed to cream ingredients, stopping once to scrape down the sides of the bowl. Add the egg and mix until just incorporated. Add the flour, baking soda, and salt and mix until just combined. Place mixing bowl in refrigerator for a least one hour, allowing dough to rest and chill.
After dough has chilled, preheat oven to 375 degrees. Using a small cookie scoop, form balls and drop dough onto Silpat-lined baking sheets, about 2 inches apart. Flatten the mounds slightly with the tines of a fork, creating a crisscross pattern.
Bake for 7 to 8 minutes (9 minutes maximum). The bottoms will have set, yet the tops will look quite underdone. This is okay; don’t over bake because they will set up more while cooling. Allow cookies to cool on the baking sheets for at least 10 minutes, or until they have firmed up. Store cookies in an airtight container at room temperature for up to one week or in the freezer for up to 3 months.