The Pie LOVES peanut butter, but is not a huge fan of peanut butter cookies. I maintain that this is because he has not yet found the perfect recipe. This one comes courtesy of Fake Food Free’s sojourn into a summer cookbook and I like the looks of it. I took these babies camping with us (with some Oatmeal-Raisin Scotchies) and they were perfect for the outdoors.
Start by creaming together 1/2 cup softened butter, 1/2 cup smooth peanut butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar.
Then add in 1 egg, 1 tablespoon half and half (or light cream), and 1 teaspoon vanilla and beat until combined.
Sift in 1 1/2 cups all-purpose flour and 3/4 teaspoon baking soda and stir to combine completely, until you get a nice dough (TRUTHBOMB: I forgot the baking soda. Until like, wayyy later. You should always use a leavening agent when you make cookies – to avoid hard, terrible hockey puck cookies – so if you forget, sprinkle the soda evenly over the whole surface of your dough and then stir it in like crazy).
Then tumble in like a full cup of peanut butter chips. Or half a cup, which is what the recipe says. Or whatever. There are no Ingredient Police in my kitchen.
Chill the dough for at least half an hour.
Preheat your oven to 375°F and line some baking sheets with parchment paper.
Drop the cookies onto the baking sheet in little balls. Flatten them with the palm of your hand and use a fork to make that peanut-butter-cookie-crosshatch on the surface.
Bake for 9-10 minutes, until the edges are starting to brown. The cookies will look underbaked but that’s totally fine, as they’ll continue to bake on the baking sheet once you take it out of the oven. That’s why you leave the cookies on the sheet for at least five minutes. Remove to a rack to cool completely and then scarf those babies down.
I gave some to my parents in these super cute treat bags because they babysat Princess Gren for the weekend.