Thursday, March 19, 2009

Peanut Butter & Chocolate Chip Cookies-- To make gluten-free: see note**

These are outrageously good. If you like your cookies to punch you in the face with peanut butter, then these are for you. I made them for the first time for a church meal last week and have been on the lookout for an excuse to make them ever since. Since they contain only peanut butter, as opposed to butter and peanut butter, the flavor is undiluted. (Well, it's undiluted by anything but the chocolate, but who's complaining?)

Still warm, these cookies are soft and yummy. Cooled, they're crisp on the outside, soft on the inside, and still yummy. If I hadn't been bound to bring them to church, I would have eaten a dozen myself. (Okay. Maybe two dozen.)

1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp. baking soda
1 egg
1/2 tsp. pure vanilla extract
1/4 cup all-purpose flour
1 cup semisweet chocolate pieces

Preheat oven to 325 degrees F. In a mixing bowl, beat peanut butter, granulated sugar, brown sugar, and baking soda until combined. Beat in egg and vanilla until combined. Stir in flour and chocolate pieces with a wooden spoon.

Shape the dough into 1 and 1/4 inch balls. Place balls on an ungreased cookie sheet (don't use an insulated cookie sheet). If desired, flatten slightly.

Bake in preheated oven for 8-10 minutes or until cookies are puffed and lightly browned around edges. (Centers will be soft.) Do not overbake. Cool on cookie sheet for 5 minutes. Transfer to wire racks to cool completely. Makes about 24.

*Recipe credit goes to an unknown magazine from which I ripped this several years ago.

**I've since made a gluten-free version of these substituting 1/4 cup cornmeal for the flour. I actually prefer it this way because it adds a likable twist to the texture.

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