I had actually never made them before, but I had 2 bottles of Peanut butter, which were sitting around waiting to be used up. I had purchased them a few weeks back to make some Asian noodles and had not yet come around to it.
So this was the perfect opportunity to use them up! I associate peanut butter most strongly with my childhood years. My mom used to make the best peanut punch I have ever tasted-a fluffy on the top, creamy, milk-based drink consisting of yes, peanut butter, milk and some honey.
It was just delicious and I always chose to have a peanut punch over a chocolate milkshake. I always thought that the chocolate milkshake lacked the body and creaminess. As I never liked drinking milk as a child, this was really a great way of getting me to consume it.
- 2½ cups of peanut butter (I used pure crunchy peanut butter with no sugar added)
- 1½ cups of brown sugar
- 1 tsp. of Baking soda
- 2 eggs
- 2 tsp. of Vanilla extract
- Preheat the oven to 350F (180 C) and line 4 baking sheets with parchment paper.
- In a mixing bowl, mix the peanut butter, sugar and baking soda and beat until well blended for about a minute.
- Then add the 2 eggs and vanilla.
- Beat the mixture just until blended.
- Now you are ready to shape: Take out about 1 tablespoon at a time of the dough and roll them into balls. Place the balls about 2 inches apart onto the prepared backing sheet.
- Place the sheet into the oven and bake for about 10 minutes or until the cookies just start to puff up and crack a bit on the top.
- Let cool, if you can wait that long and spread with thick chocolate ganache.