Let me tell you about these cookies.
With just enough of a crunch
They’re peanut butter-y.
And they’re all around wonderful.
My mother loves Mrs. Fields a lot. It’s kind of ridiculous how much she loves her- one time in first grade she sent me to school dressed as her for “dress like a celebrity day.” No one knew who I was. That’s okay; I was just a little hipster six year-old.
Anyway. Because of that love, my mother has a Mrs. Fields cookbook that has served us well over the years- it even helped me make friends in 9th grade conceptual physics. (It was supposed to be “physics without the math.” It wasn’t any less confusing and I don’t remember anything in that class except that I got in trouble for reading, and it was the one year I had snack time in high school.)
Brian and I spent the day together on Saturday, and we made these cookies. Both Saturday and Sunday we could not stop eating these cookies! My mother doesn’t even like peanut butter, and she loves these cookies.
Adapted from Mrs. Fields Cookie Book
- 2 C all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 c brown sugar, firmly packed
- 1 1/4 c white sugar
- 1 c salted butter, softened
- 2 large eggs
- 1 1/2 c creamy peanut butter (or 1 16 oz jar)
- 2 tsp vanilla extract
- In a medium bowl combine flour, soda, and salt. Mix well with a wire whisk and set aside.
- In a large bowl blend sugars with an electric mixer on medium speed. Add butter and mi to form a grainy paste. Add eggs, peanut butter and vanilla, and mix on medium speed until light and fluffy.
- gradually add the dry ingredients and mix at low speed until just mixed; being careful not to over- mix.
- Chill well; at least 30 minutes-2 hours.
- Preheat oven to 300 degrees, or 275 if using convect.
- Drop by rounded tablespoons onto a cookie sheet. With a wet fork gently press a crisscross pattern on the top. Bake for 18-22 minutes until cookies are slightly brown around the edges. They may look underdone in the middle; that is okay and is necessary in creating softer cookies. Let stand for a few minutes to firm up; then transfer to a wire rack for cooking.
These cookies are softest and peanut buttery-est on day two, but they’re wonderful even up to a week later!