Wanting desperately to make chocolate chip cookies AGAIN, I was able to hold myself back. So, I made peanut butter cookies instead.

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.


You will need:
  • 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
  1. Preheat the oven to 350F (180 C) and line 4 baking sheets with parchment paper.
  2. In a mixing bowl, mix the peanut butter, sugar and baking soda and beat until well blended for about a minute.
  3. Then add the 2 eggs and vanilla.
  4. Beat the mixture just until blended.
  5. 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.
  6. 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.
  7. Let cool, if you can wait that long and spread with thick chocolate ganache.
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