I am a peanut butter fiend. I’m one of those gross people who eats spoonfuls of peanut butter straight out of the jar. I loooves it. So of course, when I found this recipe that has peanut butter, peanut butter, and more peanut butter in the place of regular butter, I was obviously on-board.
Because there was no butter to whip, these came together extraordinarily easily. And they baked up into beauuutiful, crackly-topped, soft cookies. Chris claims the peanut butter wasn’t overwhelming, but they were peanut buttery enough for me, and suuuper rich from all that peanut butter. Plus, they froze up really well, so I was able to bring one in for work every day for four weeks or so. It’s a much classier way of meeting my craving, I think.
Super Peanut Butter Drops
1 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1/2 cup all-purpose flour
1 cup chocolate chips
1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment [or with a plain old spoon], combine the peanut butter, granulated sugar, brown sugar, and baking soda until well-mixed.
3. Add the eggs, one at a time. Add the flour, mixing until well combined. Stir in the chocolate chips.
4. Using a cookie dough scoop or your hands, form the dough into 1 1/4-inch balls, slightly flattening each one, and place on an ungreased cookie sheet.
5. Bake the cookies for about 10 minutes, or until the cookies are slightly puffy and light brown around the edges. [Don’t overbake them! You should almost be thinking that they need another minute or two when you take them out.] Let cool on a wire rack.
Source: The Curvy Carrot