The World’s Greatest Cookie

Here is a recipe dear to my heart. They may look simple, but besides how quick they are to whip up, they aren’t that at all. My mother gave this recipe to me over twenty years ago and swore I’d see these cookies truly lived up to their name. She loved them and she was right (again) as they immediately became a cookie staple in our house. We got to a point where I had made them so many times I started to grow weary, thus letting my then 7 and 8 year olds take over in the kitchen….  yes, the kitchen became even more of disaster than I ever left made it, but I got a break, and the appreciation and raves they got from their siblings was worth every spill. The point is, these may look like just another simple cookie…but try them. You’ll see what I’m talkin’ about. You’ll want them around. The only risk you’ll take when making these, is that you’ll end up with the perfect chewy, slightly-peanut buttery, a touch of chocolate-y and… where’s my milk please?

IMG_3900

The key is… you want to take them out of the oven when they don’t look quite done. If you don’t, you’ll get a crunchy cookie and these aren’t meant to be crunchy (says me)! Even these in the picture are ever so slightly overdone. You don’t want them to be quite this brown around the edges. So take them out when they’re just a touch golden and let them sit on the baking sheet for a few minutes before transferring to the cooling rack.

 

The World’s Greatest Cookie

1 cup butter

1 cup crunchy peanut butter (We use Jif Creamy)

1 cup sugar

1 cup brown sugar

2 large eggs

2 cups flour

1 tsp baking soda

6 oz semi-sweet chocolate chips

Preheat oven to 325°.

Cream butter and peanut butter. Gradually add sugars and cream until blended. Add eggs, one at a time and beat until smooth. Sift together flour and soda and add to creamed mixture. Stir in chocolate chips. Drop from a teaspoon onto a greased baking sheet. Lightly flatten dough with back of spoon. Bake for 15 minutes.

Important:  Cookies will still look a little underdone and should be taken out of oven that way. They firm up when cooling. Just leave on cookie sheet to cool for a few minutes before transferring to cooling racks.

Advertisements

22 thoughts on “The World’s Greatest Cookie

  1. Julie, I’m getting set to make these, even though I’m pretty sure they aren’t Weight Watchers! I’ll report back when I’m finished. I’ve promised myself to pack them away for my daughters birthday.
    Tasting will occurr!

  2. Hi Liz, Thanks so much… I’m glad you’re going to give them a go! I hope you love them as much as we do and I’m looking forward to your feedback. So…. 2 cups flour is 250 grams. Hope this helps….Enjoy…!. 🙂

  3. I know what you mean when you say they may look simple, cookies should never be judged by looks, I am stuck with several cookie posts because I don’t know how to make them “look nice” as it’s your mums recipe, and I love cookies, I shall bookmark this one. I shall give you a feedback. Please let me know what 2 cups flour is in grams. Thanks!

  4. These sound delicious. My daughter will definitely be making them when she comes home for the summer. Our favorite type of cookie is white chocolate macadamia nut. So far we haven’t found a good recipe for this and have to use refrigerated cookie dough. Would you happen to have a recipe you would be willing to share? Baking is my daughter’s life, she just graduated with a culinary degree yesterday.. We follow your site faithfully. Keep writing! 🙂

    1. Thank you so much and yes, I have a fantastic cookie recipe using white chocolate and macadamia nuts. I just made them the other day as a matter of fact! We usually add dried cranberries or dried cherries as well, but you wouldn’t have to. What is the email address for your blog and I’d be happy to send it to you?

Let me know what you're thinking! (no sign-up or social media account required to comment)