I am a huge peanut butter fan. I mean … HUGE. Nothing like two pieces of bread, slathered with a lot of peanut butter and a touch of jam; preferably strawberry or grape. Heck, let’s be honest here, nothing like a big soup spoon full of peanut butter and inserted into MOUTH. I am not choosy either, creamy or chunky, bring it ON.
I have not eaten a peanut butter cookie in years, except maybe an occasional girl scout one, if someone has them laying around their house (I don’t buy them for obvious reasons). Nor have I made peanut butter cookies, mainly because all of the recipes require you to chill the dough. You see, I like making cookies, I am just not into the chilling for at least 3 hours before baking. I want instant gratification.
I decided to make my nephews a big box of cookies for their birthdays and wanted to mix it up with the token chocolate chip so I have been working on a peanut butter recipe that did not require the “3-hour chillin”. The first couple times I made this recipe I used creamy peanut butter which worked out really nicely but I wanted texture. The next couple times I used an organic chunky peanut butter from Wholefoods. I not only loved the flavor of this peanut butter but I loved the slightly chewy and slightly chunky texture of the finished cookie. It was perfect. And the great thing …. neither way required any chilling time. Simply make the dough, roll into balls, flatten and bake.
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