First desert-y recipe had to be peanut butter cookies! Ooey, gooey and so damn good with milk, nothing makes me forget about my (more often than not) healthy eating habits like a straight from the oven peanut butter cookie! Found this recipe online here, and besides switching the chocolate chips for peanut butter ones, it is exactly the same recipe!
- 1/2 cup of softened butter
- 1/2 cup peanut butter
- 1 cup of packed brown sugar
- 1/2 cup of white sugar
- 2 eggs
- 2 tablespoons of corn syrup
- 2 tablespoons of water
- 2 teaspoons of vanilla extract
- 2 1/2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 350g bag of peanut butter chips (optional)
It’s a pretty simple recipe so let’s get through this one quickly. Preheat your oven to 375 degrees and start by creaming the butter, peanut butter, sugar and brown sugar in a large bowl. If you’re not sure what creaming is, check out this video. I just mixed the ingredients with a wooden spoon for a good 10 minutes til it was nice and creamy but if you have a hand mixer, might as well make use of it!
Once your mix is fully creamed (yes, I snickered a bit there too), beat in the eggs one at a time and stir in the corn syrup, water and vanilla extract. Combine the flour, salt and baking soda in a separate bowl then add it into the peanut butter mixture. Mix that sumbitch like crazy!
And that’s it! Fold in the peanut butter chips if you chose to have em and mix until they seem evenly placed throughout the batter. Make small balls of batter with your hands and lay them down on a cookie sheet. I can usually get about 2 dozen cookies from this one batch so I would aim for that.
Cook the sweet lil devils for about 10-12 minutes and that’s that! Let them stand for a couple minutes and enjoy these lil diabetes balls with a big ‘ole glass of milk!