If you aren’t concerned about the latest Peanut Butter scare, you will want to make these delicious cookies. My peanut butter was purchased before the recall. I’m always trying new recipes, and this is the one I decided on today. These are not your typical, chewy, Peanut Butter cookie. They are as the name suggests, tender, melt in your mouth, shortbread type cookies. I added Milk Chocolate Chips to mine, but you certainly don’t have to. You could drizzle melted chocolate over the top, to make a fancier cookie, if you like. You could also use chunky Peanut Butter, for extra crunch. Yummy!
YOU WILL NEED:
1 – 1/4 to 1 – 1/2 Cups All Purpose flour
1/2 teaspoon baking soda
1/4 tsp. salt
1/2 cup butter at room temperature
I used butter not margarine
3/4 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup smooth or crunchy peanut butter
1 cup milk or semi sweet chocolate chips
DIRECTIONS:
With an electric mixer, cream together the butter and sugar until light & fluffy. Stir in the peanut butter and blend thoroughly. Blend in the dry ingredients, without over mixing. *I added almost 1 1/2 cups flour to make a dough that would easily roll into a walnut sized ball.
Not stiff, but workable. Stir in chocolate chips is desired. Preheat the oven to 350 degrees.
Spoon out rounded teaspoonfuls of the dough and roll into balls. Roll in granulated sugar. Place the balls on baking sheets, and press flat with a fork, making a criss cross patter. Bake for 10 to 12 minutes, until lightly browned. Transfer to a wire rack to cool.