These cookies are sooo good! I love peanut butter and these do not disappoint. Even better, I was able to pull the ingredients together and get them in the oven in less than 20 minutes! The only problem I had was that there were so many peanut butter chips in the dough that I couldn’t make the pretty checkerboard pattern on the cookies. The chips just kept interfering. Not really a big concern for me as those peanut butter chips are phenomenal and well worth the sacrifice in look for taste. This recipe only makes 12 cookies but they’re fairly big cookies.

Peanut Butter Cookies
from Weight Watchers New Complete Cookbook, by Weight Watchers

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 tablespoons unsalted butter, softened
1/4 cup chunky peanut butter
1/4 cup plus 2 tablespoons packed dark brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup peanut butter chips

Preheat oven to 350 F. Line baking sheet with parchment paper.

In a medium bowl, combine the flour, baking soda and salt. In another medium bowl, with an electric mixer on high speed, cream the butter and peanut butter. Gradually beat in the brown sugar; add the egg and vanilla, beating until fluffy. With the mixer on low speed, gradually beat in the flour mixture just until blended. Stir in the peanut butter chips.

Drop the dough by generous tablespoons onto the baking sheets, forming 12 cookies on each sheet. With the back of a fork, lightly press each cookie to flatten in a checkerboard pattern. Bake until lightly browned on the bottom, 12-15 minutes. Cool completely on a rack. Store in an airtight container.

Makes 12 cookies.

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