I was looking for a recipe that duplicated cookies like the ones our local bakery makes, and, boy, did I find it. Since I was really in the mood for a plain peanut butter cookie, I omitted the chocolate chips and increased the PB to 3/4 cup. The dough was very soft, so I refrigerated it for about an hour or 2 before baking (baked at 350 degrees for 12-14 minutes). The texture of these cookies was absolutely perfect! I think next time I'll try a different brand of PB (used Jif extra crunchy this time). The crunchiness was great, but I would love a really rich PB taste, and this batch didn't quite have me reaching for a second glass of milk. Thanks for the recipe.
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I was looking for a recipe that duplicated cookies like the ones our local bakery makes, and,...