One thing that you will find out, is that all my recipes for cookies are going to be soft and chewy. I really don’t like a hard, crispy cookie. When I was growing up we didn’t have a lot of money. My dad was King of whipping up a great cookie with whatever he could find in the pantry. His cookies were always a cake-like consistency. I really don’t like cake-like consistency cookies either, but when you were young the consistency of a cookie wasn’t what I was worried about. Now that I am older and I have owned
This recipe was one of my customer’s favorites and is my families favorite! I use an ice cream scoop to create the right size and then roll them in granulated sugar. You could use turbinado sugar (sugar in the raw) if you wanted to have a prettier decoration on top.
The key to these cookies is to pull them out of the oven when they have just a slight brown on the edges. You will think that these are raw and not cooked enough, but trust me. This will give you a soft, chewy cookie that will melt in your mouth. Another key to these cookies is that they are best consumed when they have completely cooled. I think they have a totally different taste when they are completely cooled. So, I know it is tempting…but wait till they have had time to cool. You won’t be disappointed!
Soft Peanut Butter Cookies
- 3/4 Cup Peanut Butter
- 1/2 Cup Butter
- 1 1/4 Cup Brown Sugar
- 3 Tbsp Milk
- 1 Tbsp Vanilla
- 1 Egg
- 1 3/4 Cup Flour
- 3/4 Tsp. Salt
- 3/4 Tsp. Baking Soda
- Mix together peanut butter, butter, brown sugar, vanilla, milk and egg till creamy.
- Add flour, salt, baking soda to wet mixture. Mix just until all ingredients are mixed together.
- Using a medium-sized ice cream scoop, drop a full scoop into a bowl of sugar and roll. Place rolled dough on to a sprayed cookie sheet. Take a fork and flatten slightly with a criss-cross pattern.
- Bake for 9 minutes on 350˚. Do not over bake. Let cool slightly on a cookie sheet and then transfer to a sealed container to preserve freshness.
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