I am so incredibly excited to finally share this recipe!
As I often do, there’s a little story to start off. Okay, maybe it’s a confession… I am hoarding Kraft peanut butter.
At least that’s what My Other Half thinks. But the reality of the situation is that peanut butter is expensive ($7 for a regular tub, at full price!) so when it goes on sale, I stock up. The mini jars were recently on sale for $1.99 (I know, what a steal!) so I got the max, which was eight, since I take one at a time to work. That was just few months ago, but when the big jars of peanut butter when on sale last weekend, I couldn’t resist. I got two tubs of crunchy (my favourite). When I brought it home, My Other Half declared that we would soon have to move out because the peanut butter was taking over.
Obviously he was exaggerating. But he did point out that I already had two tubs of crunchy peanut butter already open in the pantry… whoops!
Naturally I resolved to do some baking with my stash of peanut butter. Thus commenced the hunt for the best peanut butter cookie recipe on earth.
And here it is. The most delicious, soft, chewy, and positively DELUXE peanut butter chocolate chip cookies EVER. Be sure to make a double batch of these babies. I dare you.
Beat butter and peanut butter, then add sugars and beat until fluffy. Add the egg, milk, and vanilla and mix until smooth. Add flour, baking soda, baking powder, and salt and blend. Mix in chocolate chips. Roll balls of dough in white sugar before placing on an ungreased baking sheet. Bake at 350 degrees for 10 minutes – the cookies won’t look done yet, but they are. Make sure you don’t over bake them! Let them cool on baking sheet for at least 10 minutes.
Adapted from Everyday Home Cook
Behold – the most delicious cookies on the planet! The recipe makes three dozen (not nearly enough, in my opinion). Enjoy!