I typically like my peanut butter cookies thick, soft, and slightly crumbly, but this recipe that promised thin and chewy peanut butter cookies sounded interesting. It’s adapted from a book called Food Editors’ Favorite Cookies and was submitted to the series by Doris Reynolds.
Doris adds a pinch of ginger for a bit of a flavor twist, but you can leave it out if you prefer. These are perfect for people who love peanut butter, but find the traditional style “dry”.
- 1/2 cup (114 grams) butter, salted
- 1/4 teaspoon salt
- 1 cup chunky peanut butter (260 grams)
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup brown sugar (150 grams)
- 2 eggs
- 1 tablespoon milk
- 1 cup sifted all purpose flour (4.5 oz) -- weigh
- 1/4 teaspoon baking soda
- 1/4 teaspoon ginger
- Preheat oven to 325 degrees F. Beat together butter, salt and peanut butter. Beat in both sugars and eggs and continue beating until fluffy. Beat in milk. Mix together flour, soda, and ginger. Add to butter mixture and stir, by hand, until incorporated. Drop by rounds onto ungreased cookie sheets. Press into criss-cross pattern and bake for 12-14 minutes