Peanut Butter Cookies

I make these cookies quite often and anywhere I bring them they are always a hit, except for my sister Kathryn who hates peanut butter and chocolate. These taste like a deliciously rich peanut butter cup (think reeses) only without the processed food aftertaste. They're really small so they're super easy to eat just one more.

My friends Jo and Dave were over babysitting on Saturday, and when we got back we hung out and watched some football. Then So here's my recipe - it's basically the Joy of Cooking recipe with a few changes...


















Always a Hit Peanut Butter Cookies
Makes ~40 1 1/2 inch cookies
Preheat oven to 375

Beat until soft:
1/2 cup butter (as close to room temperature as you can - unsalted)

Add gradually and blend until creamy:
1/2 cup white sugar
1/3 cup brown sugar
2 Tablespoons Molasses

Beat in:
One Egg
1 cup Peanut Butter (creamy, and the natural kind makes the best texture!)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla (it's ok without the vanilla, i made them that way this time)

add and mix until almost combined :
1 1/2 cups whole wheat flour

add and stir in with rubber spatula
1/2 cups chcolate chps

Scoop into level tablespoons and round that amount into a small ball. Place on parchment paper lined cookie sheet. To get the criss-cross effect, i take a fork dipped in sugar and press it into the top of the dough twice at 90 degree angles to eachother. So it looks like this "#".

Bake between 10 and 12 minutes.
Enjoy!
These freeze really well, but good luck getting to put any in the freezer - I made them on Saturday and they're all gone already.