Peanut Butter Cookies - The Baker and The Chef
 
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It's really hard to improve on a classic.  Especially one as ingrained in us as the peanut butter cookie.  There's no need to reinvent the wheel.  So the other day when M2 wanted to make some cookies I managed to talk her out of our old stand-by, the chocolate chip, and convinced her to make some Peanut Butter cookies.

We use a fairly standard recipe, but I do like to add some almond extract to the dough to boost the nutty flavor.  I like to make a flourless cookie, so this recipe is a nice option if you're gluten intolerant or just choosing to limit your flour intake.  These are nice and dense and full of peanut flavor.

Be sure to bake the cookies just until set and then leave the cookies on the pan to continue baking a bit before removing them to a rack to cool all the way.  For a really decadent cookie dip in some melted milk chocolate.  Grab a big cold glass of milk and enjoy these!

-The Baker

PEANUT BUTTER COOKIES:
    yield:  48 cookies

  • 2 C Peanut Butter, creamy
  • 1 C Sugar, granulated
  • 1/2 C Dark Brown Sugar
  • 2 Eggs, whole
  • 2 t Vanilla Extract
  • 1 t Almond Extract
  • 1 t Baking Soda
  • 1/2 t Salt
  • 1/2 C Milk Chocolate Chips
  1. Cream together the peanut butter, sugar and brown sugar
  2. Add the baking soda and salt
  3. Add the eggs, one at a time, stirring just until completely mixed in
  4. Stir in the extracts
  5. Stir in the chips
  6. Scoop onto parchment lined pans
  7. Bake at 350 F for 10 mins
  8. Let cool on pan for 5 mins then move to a rack to finish cooling
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