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World’s Greatest Peanut Butter Cookies

I made these today in order to use up the peanut butter in my pantry. Here are my experiences:

I only changed the recipe slightly by using only 1C of sugar and I included small dark chocolate chips. I also used parchment paper instead of cooking spray.
The “dough” was way too creamy, even after refrigerating, and I couldn’t roll it into anything; so I used a spoon and dropped the balls of dough onto the cookie sheet.

Baking: I used less time (8mins) because the cookies are flat and cooked really fast. However, the second batch was a bit more fluffy and I am wondering if it’s not better to leave the dough in the fridge for 30 to 40 mins instead of 20. I also recommend quickly setting the cookies that come out of the oven on a wire rack with parchment paper for cooling.

The cookies turned out too flat… Maybe using baking powder instead of baking soda? Or maybe use a bit more flour (like 3/4 C).
These cookies are more chewy and may be better for making ice cream sandwiches rather than just eating them plain. The flavor is pretty good but I think it would be even better with either chunky peanut butter or crushed unsalted peanuts to add a little crunch.

Get the recipe here >> World’s Greatest Peanut Butter Cookies @

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