I love peanut butter cookies. They taste wonderful on their own, but are only improved when you team up peanut butter and chocolate. That said, if you really want to treat yourself try substituting almond butter. Out of this world!
I pulled my recipe from the Southern Living 1984 Annual Recipes, because I have a stereotype that southern cooking rules. It started out as peanut butter-cinnamon cookies. Which would be great as well, but would do nothing fore hubby’s “gotta-have-chocolate” problem. I omited the 1 teaspoon of cinnamon.
1/2 cup butter or margarine
1/2 cup almond butter
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounce bag chocolate chips
Cream butters; beat in sugars; beat in egg and vanilla.
Blend dry ingredients and add to wet. Add chips. Mix well.
Drop cookies and flatten a little. Bake at 350 12 to 14 minutes.
In case you haven’t heard, another good peanut butter cookie is the 1 cup peanut butter, 1 cup sugar and one egg recipe. The dough is a bit crumbly and they are firmer. Pros – they’re gluten-free,and I once saw Emerile make them, which means my husband is honor-bound to love them. Cons – they use more nut butter to make fewer cookies.
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