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?
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.