My top 3 favorite cookies used to be French Baker's peanut butter cookie, Fibisco's peanut crunch, and Starbucks' white chocolate macadamia cookie. The thing is, there is always one reason that I also don't like in each of these cookies I mentioned. For example, Fibisco's cookie is too crunchy. It's hard to eat it alone. I would normally dip it in fresh milk to soften. On the other hand, French Baker and Starbucks are both a bit pricey. Plus, I don't like the white chocolate in Starbucks' cookie. I never like white chocolate. I wish they use only macadamia in it. Well obviously, I don't have my top 3 favorite cookies anymore that's why I said "use to be", right? What I have right now is a recipe of a chewy peanut butter cookies that I like so much. I searched the world wide web, collecting the necessary ingredients, gathering some tips, in order to create this recipe. I've been using this for how many times already before posting it here. Hubby likes it so I am confident that it is perfect.
Check this out. So yummy and chewy.
Not too sweet and just right in the palate.
I could eat this everyday for breakfast or midnight snack.
1/2 cup melted butter
1 cup packed brown sugar
1/3 cup creamy peanut butter
1 tsp vanilla
1 1/4 all-purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
-Beat sugar and butter until creamy.
-Add peanut butter, vanilla and egg. Mix well.
-In a separate container, combine flour, baking soda, baking powder and salt.
-Gradually add the flour mixture to the butter mixture. Mix well using hands.
-Wrap the dough in plastic and refrigerate for at least 1 hour.
-Divide the dough and form into 1 and a half inch balls.
-Flatten each balls using fork in a crisscross pattern in a lined baking tin.
-Bake until golden brown.
Yield: Makes about 32 cookies in regular size.
I don't have peanuts in my pantry these days, but planning to buy on my next trip to the grocery. In case you like your cookies a bit chunky, you can always add about 1/2 cup of roasted peanuts in it. Cheers!