Wednesday, February 24, 2010
I've never liked peanut butter cookies. I wanted to, because I love peanut butter, and it seemed logical that peanut butter would just make cookies better. But they are always chalky, dry and crumbly, when I wanted them to be chewy. It turns out the flour was the problem! These are exactly what I've always wished for...
The recipe comes from Emeril, in the March 2010 issue of Everyday Food.
Sorry about the photo - it is from my phone.
- 1 cup creamy peanut butter (I used the bad stuff - not natural)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup chocolate chips
- 1 beaten eggs
- 1 tsp vanilla extract
- (I added about 1/4-1/2 tsp of salt)
Oven to 350 degrees. Stir together all of the ingredients. Roll heaping tablespoons of dough into balls and place onto cookie sheet. Squash with fork. Bake for 10-12 minutes, until puffed and lightly golden. Cool cookies on cookie sheet.