So the twelve-year-old in the house has been away visiting relatives out-of-state and I decided he might want some fresh-baked cookies when he gets home. After all, you are never too old or too cool for a cookie.
I made my peanut butter cookies, and lucky all of you, the recipe is as follows for you to try yourselves – trust me you will love them. They are chewy in the middle, crunchy outside and delicious!
Peanut Butter Deluxe Cookies
Pre-heat over to 300 degrees.
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
healthy dash green cardamom powder
healthy dash cinnamon
1 1/2 cups brown sugar
1 cup of salted butter (soft, not melted)
1 cup crunchy peanut butter
2 teaspoons pure vanilla extract
bag peanut butter chips (the Reese’s brand is 1 1/3 cups)
back of Heath Bar toffee chips (also on the smaller side)
Cream butter, both kinds of sugar together. Until the proverbial fluffy (it doesn’t really look fluffy but that is what they say when you cream, right?) Alternate adding eggs one by one with peanut butter and vanilla. Blend for a couple of minutes – start on low, and work up to medium with hand-held mixer. (And wear an apron, or you will end up like me today, which was wearing batter and there will be no photo on that!)
In another bowl, mix dry ingredients together. You can sift together if you want, I don’t.
Mix the two bowls together – I usually find it easiest to add the dry to the wet ingredients bowl.
Add the chips (toffee and peanut butter)
Drop by teaspoonful 2 inches apart on ungreased cookie sheets. I use parchment paper or silicone baking sheets on my cookie pans. And I prefer the shiny silver AirBake insulated cookie sheets, just for the record.
Cool on cookie sheet on a cooling rack for a couple of minutes before moving cookies to a cooling rack to cool down completely. Keep repeating until batter is gone. I got like five dozen cookies out of the recipe today. Store in a cookie tin and they will keep a couple of weeks if they are not devoured by then.