When I was a kiddo, we use to go over to my grandma’s home to visit and what did we have to snack on? Peanut Butter Spoons! It was our favorite treat. Just a spoonful of peanut butter and the three of us cousins were happy campers and grandma was the star of the day!
So its kind of been a lifelong love I’ve had for peanut butter, as do many – with a close competition of chocolate trying to steal my heart as well! Thankfully most peanut butter treats also include chocolate too so I’m basically living in heaven.
While we are on the subject of heaven here on earth, today we are bringing you a Cookbook FILLED with….yep, you guessed it! PEANUT BUTTER! Averie Sunshine from Averie Cooks has compiled a cookbook filled with delicious, rich peanut buttery delights!
She has a ridiculous array of recipes in her cookbook Peanut Butter Comfort from Rolo-Stuffed Caramel Sticky Buns and Peanut Butter Triple Chip Cookie Dough Topped Brownies to Vegan Pumpkin Peanut Butter Oatmeal Bars and a 60 Second Peanut Sauce. You honestly feel as if Averie is right there chatting away about all of these recipes as you read through them. I love feeling like I have a “friend” in the kitchen the moment I open a cookbook.
I am so loving each of these recipes, but of course, I felt the need to share with you an old classic – the Old Fashioned Chewy Peanut Butter Cookies. Enjoy!
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
1. 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.
2. 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.
3. 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.
Twists and Tweaks:
– Roll dough balls through a cinnamon-sugar mixture before baking.
– Add 1 cup semi-sweet, white or peanut butter chips to the dough
-Make PB&J sandwich cookies by applying a layer of peanut butter to the underside of one cookie, applying a layer of jelly to the underside of another cookie and sandwiching them together.
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