Prep 20 mins
Cook 10 mins
I got this recipe from a cookie magazine. They are quick and easy and have been a hit every time. I have made them with almond butter to replace the peanut butter and they were just as good. The dough is a bit crumbly but they seem turn out. They don't seem to last very long, posting it here so I can find it
- Preheat oven to 325. In a mixing bowl beat peanut butter, sugars, and baking soda until combined.Beat in egg and vanilla until combined. Stir in flour and chocolate pieces with a wooden spoon.
- Shape dough into 1 1/4 in balls. Place dough on ungreased cookie sheet. (Do not use insulated) Flatten slighly with fingers.
- Bake for about 10 min or until cookies are puffed and lightly browned around edges (centers will be soft). Cool on cookie sheet for 5 minute Transfer to wire wire rack; cool completely.
Not too bad! I totally agree with Sydney Mike; these are extremely filling. My only complaints are that I think the recipe calls for a bit too much baking soda and that they're a little too dry. With some vegetable oil, it really might help to moisten them up (and prevent them from crumbling) and give the cookies a bit of a more cakey consistency. Regarding the baking soda, the cookies really grow to an immense size. But who should whine about cookies being too big?! All in all, wonderful authentic homey taste.
Now that's a nice combo, chocolate & PB, & it makes for VERY SATISFYING COOKIES! I almost kept all of these here at home, but had told my other half that he'd have 10-12 of these to take & share at work, so . . . Still, I've now got the recipe, so no big deal ~ Thanks for sharing it! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]