A summer favorite in the summertime around Toledo, these peanut butter cookies are kind of like Lays Potato Chips… you can’t just eat one. They are soft but also a little chewy and the combination is just to die for! It comes together super easily too.

Ingredients…

• 1 Egg
• 1 Egg Yolk
• 6 tbsp Peanut Butter, Creamy
• 2 cups All-Purpose Flour
• 1/2 tsp Baking Soda
• 1 cup Brown Sugar
• 1 1/2 cups Chocolate chips
• 1/2 cup Sugar
• 2 tsp Vanilla Extract
• 8 tbsp Butter, Salted

The Magic…

Mix the flour and baking soda in a bowl and set aside.

In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed.

Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together.

If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips.

Bake It Up!

Preheat oven to 325 degrees F.

Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.

Shape the dough into a ball the size of a golfball.

Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake.

Let cool completely then dig in!

P.S. I won’t tell if you want to sprinkle a little coarse sea salt on top. I hear it’s the thing to do…

Yield: 18 cookies

Add a comment below for cookie recommendations at future sales!