Remember when Peanut Butter used to stick to the roof of your mouth? Is it only me that has noticed that unless you buy the kind of peanut butter that you have to stir (the all-natural kind), it really doesn’t stick anymore? What is that all about?
Now, I don’t really have a habit of getting on my soapbox about things (Friends: shhhh!), but I really think if you haven’t yet, you might want to give the all-natural peanut butter a try! It certainly is fantastic in these cookies. And, these cookies, I have to say, really are the perfect peanut butter cookie. And, they really do stick to the roof of your mouth, like peanut butter should. Seriously, is that a benefit? I certainly think so. The other great thing about these cookies is you can make them in a single bowl, with just a few ingredients, never having to break out even a hand mixer. A nice rubber spatula or mixing spoon is all you need.
The first time I made these, I was a bit disappointed that right from the oven, even after cooling a bit, they seemed a bit delicate. But when fully cool, they were scrumptiously chewy and seemed almost… flexible. Hmmmm…I thought, I bet these would be perfect for one of our all-time faves, the ICE CREAM SANDWICH! Because you know how it is, when you use the wrong cookie for you ice cream sandwich (I know, “champagne” problems), it can break, or else you can’t make them in advance because the cookie becomes a rock and no one can bite into it…
Anyway, these cookies mold really well around a scoop of ice cream and they maintain their chewy texture when frozen. Cookie Butter Ice Cream, Vanilla Ice Cream or Coffee Ice Cream – all immensely enjoyed. (Try the coffee ice cream!)
So eat something that will stick the roof of your mouth! Enjoy!
Peanut Butter Cookies
We love this one-bowl, no electrics required, recipe for Peanut Butter Cookies! It makes exceptionally peanut-buttery cookies. These cookies are chewy on the inside with a slightly crispy exterior! They maintain their texture and chewiness when frozen which makes them the perfect cookie for an ice cream sandwich!
- Prep Time: 10m
- Cook Time: 10m
- Yield: 36 cookies
- Category: Desserts and Sweets, Good for crowd, Make ahead, Recipe
Ingredients
- 1 16-oz. jar all-natural peanut butter, smooth (I like Trader Joe's or Adam's)
- 3/4 c Dark Brown Sugar
- 3/4 c Granulated Sugar
- 2 Lg eggs
- 1 tsp. Pure vanilla extract
- 1/2 tsp. Salt
- 1/2 c AP Flour
- 1 tsp. Baking Soda
Instructions
- In a medium bowl, whisk together brown sugar, white sugar, eggs, salt and vanilla, until all ingredients are fully incorporated. Using a rubber spatula, mix in the jar of peanut butter - if you don't use the "all-natural" peanut butter, you will likely need a wooden or metal mixing spoon.
- Whisk together the flour and baking soda. Stir into the peanut butter mixture. Dough will seem thinner than most cookie doughs at this point. Cover and refrigerate 2-24 hours.
- Preheat oven to 350F. (I use 340F in my convection oven.). Line sheet pans with parchment paper or cooking spray.
- Roll dough into 1" balls, or use a small scoop. Place on baking sheets and make a cross-hatch with the back of a fork. Dipping the fork in flour prior to the cross-hatch will prevent it from sticking to the cookie. Bake 9-10 minutes until golden around the edges but still soft in the middles. Cool on sheet 5 minutes, then remove to rack to cool completely.
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ooh, completely agree about the all natural pb (i like the more processed stuff too, but i generally find it too sweet for my taste). what kind of ice cream did you use for your sandwiches? the one with beige chunks looks like peanut or cookie dough or maybe even honeycomb, all of which sound delicious ?
I agree about the sweetness! The best pb has only peanuts and salt! The chunky ice cream is Trader Joe’s Cookie Butter, which is a bit addicting, and was the house favorite. But the coffee flavor for me was amazing with the pub cookie.