She may be notorious for refusing to reveal her secrets but her witt and charm, seductive and sly voice keep echoing in my mind every time the CW network flashes on my tv. Unlike Gossip Girl though, I am here to finally reveal my deepest and darkest, most well kept secret-the Peanut Butter Cookie Recipe. From dinners to Zinners, snacks to nibble on and everything in between, this easy and quick yet impressive and chef-worthy cookies are my go to treat. Enjoy this recipe and you’re to blame if it comes out anything but extraordinary.
*must admit I stumbled upon this scrumptious treat on Pinterest, so credit must be given when due.
Happy Baking!
- 1 cup creamy peanut butter (I prefer creamy)
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 6 ounces semi-sweet, dark, or bittersweet chocolate (trader joes of course)
Mix all together by hand then refrigerate in air tight container for two hours (I do over night which is totally okay.) Take out after elapsed time and drop teaspoons on greased cookie sheet (cookies expand like crazy so now heaping spoonfuls here). Bake at 350 for 8-10 minutes-until edges are set and tops are barely set, even if slightly under baked in the center. Watch them very closely after 7 minutes and I recommend not baking longer than ten minutes.Allow cookies to cool on the baking sheet for 5 to 10 minutes before removing and transferring to a rack to finish cooling. It’s okay if the cookies look a bit mushy in the center and under baked, they will harden and have that perfect crunchy on the outside, mushy on the inside taste, I can assure you! Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.Enjoy!
