Peanut Butter Cookies

It's only fair to share...

Another cookie….I think I might have a problem. 

I wasn’t going to post about these yet, but seeing how they were still soft and chewy 4 days after I made them, I think they deserved a little write up. 

Peanut butter cookies are rather cantankerous.  They are wonderful straight from the oven and for maybe an hour after that, but without warning they go from soft and chewy to hard and crispy….ugh!  My grandma would toss them in the microwave for about 10 seconds to soften them up, she’s a thinker!  Early on in my baking, I had just accepted peanut butter cookies to have a short shelf life (half – life?).  Now fast forward a few years….

Last week at work, I was asked if I knew a good recipe for peanut butter cookies that stayed soft.  Argh!  Why couldn’t they ask about white chocolate macadamia nut cookies, or oatmeal raisin, or hell any other cookie – I have multiple go to recipes for these, but pb cookies…no such luck!   I told her the truth, that I too haven’t found a good recipe, but that I would do some investigating/experimenting. 

Detective Mallory went to work and searched some favorite food blogs.  I found a hopeful quite quickly and with a few alterations, a very good peanut butter recipe was created (well, I didn’t really create it….I borrowed the base and went from there).  The food blog that I am in debt to is Divine Baking. 

This peanut butter cookie is a bit different from norm.  It does not use any flour (gluten free?) or butter.  It requires few ingredients and is quick to whip up!  I have fallen in love with these cookies, as has the rest of my family.    I forgot to do the fork crosshatch thing, so if you can remember, go ahead!

 Ingredients

• 1 Cup peanut butter (crunchy or smooth)
• 2/3 Cup brown sugar
• 1/3 Cup white sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon baking soda
• 1/2 teaspoon vanilla
• 1 Cup chocolate chips (optional)

Directions

1. Preheat oven to 350°F
2. Add all ingredients to medium bowl and mix well. 
3. Stir in chocolate chips
4. Scoop onto ungreased baking sheets (crosshatch thing here if you would like, dipping fork in flour will prevent it from sticking to the cookie) and bake for 8 to 10 minutes.
5. Enjoy!

 *Oh and I just bought an ice cream maker!  Can not wait for it to get here.  Stay tuned for some cool summer treats!