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This week's Sweet Melissa Sundays (SMS) recipe was chosen by Stephanie of Ice Cream Before Dinner: Chewy Peanut Butter Cookies. I love anything peanut butter, so I was more than happy to try this peanut butter cookie recipe.
These were super easy to throw together. Melissa warns you not to over bake these, or else they become crunchy instead of chewy, so I kept a really close eye on mine while they were in the oven. I baked mine for 12 minutes, slightly longer than what the recipe indicated (10 minutes), and then allowed them to rest on the baking sheet for an additional 5-10 minutes before transferring them to a cooling rack. I found that they were so soft and fragile that moving them any sooner was near impossible without having the cookies fall apart on me en route. Once they were completely cooled, they weren't so frail.
I sprinkled the tops of my cookies with some sugar before putting them in the oven. They would look even prettier with some raw/turbinado sugar sprinkled on top.
These cookies were super soft, but chewy around the edges. I really enjoyed them and have to admit that I ate the whole batch almost all by myself in just 3 days!! These would be really good to use for ice cream sandwiches. I will definitely be making them again. If you prefer crunchy peanut butter cookies, then I would recommend you try these Peanut Butter Crisscrosses. If you've got a little extra time in the kitchen, then you have to try these soft peanut butter cookies that have a candy surprise in the middle!
Thanks Stephanie, for a great pick. If you would like the recipe, you can find it here. Make sure you visit the SMS Blogroll to see how everyone else enjoyed these peanut buttery treats!
* Recipe Notes:
- Dip your fork into some flour to make the criss cross pattern. The first cookie you press will stick a bit to your fork. Dip it in flour again and the flour will more easily stick to fork with the little bit of cookie dough that is stuck to it. You'll have to dip the fork into the flour again after each cookie.
- Bake for 10-12 minutes, then remove from the oven and allow to cool on the baking sheet 5-10 minutes before transferring them to a cooling rack.
- Dip your fork into some flour to make the criss cross pattern. The first cookie you press will stick a bit to your fork. Dip it in flour again and the flour will more easily stick to fork with the little bit of cookie dough that is stuck to it. You'll have to dip the fork into the flour again after each cookie.
- Bake for 10-12 minutes, then remove from the oven and allow to cool on the baking sheet 5-10 minutes before transferring them to a cooling rack.
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