*This post has been edited since I first posted it as I discovered that over-mixing the batter can yield less than satisfactory cookies!"
One thing I should add to my profile is that I am a foodie. I love to eat good food, and I love to cook good food. One of my dreams, when the boys get older, is to take classes at a culinary school - just for fun! I have never shared recipes on my blog so this is a first. And what a yummy first, too.
I got this recipe from Tori's GFCF Blog but don't be turned off that it has no wheat or dairy. I have served this cookie several times already and everyone always asks for the recipe. It's that good.
1 cup peanut butter
1 cup packed brown sugar
1 tsp. baking soda
3/4 cup chocolate chips (We use Tropical Source; they are gfcf.) or chopped peanuts work well too. Both of these are optional. Haddon and I like ours with chocolate chips. Thatcher prefers his with chopped peanuts and Dh likes his plain.
Preheat oven to 350 degrees. In a medium bowl, beat peanut butter, brown sugar, eggs and baking soda until the mixture is smooth and well blended (but do not over-mix as cookies will be greasy). Stir in chips or peanuts, if desired, until evenly distributed. Drop the dough by teaspoonful onto ungreased baking sheets, about 2 inches apart. Bake until cookies are puffed and slightly golden but still soft to the touch, about 8-10 minutes.
I prefer large cookies so I use a mini ice cream scoop to form mine. The recipe yields 16 cookies this way. Tori's blog says that her cookies were really soft when she took them out of the oven. That didn't happen any of the times I made them. Tori used half almond butter in place of the peanut butter and that may account for the difference. If yours are that soft then just let them sit on the pan until they set. They will be perfect!
With mine I press them down with a fork to make the classic peanut butter cookie markings. Also, I add 1 tsp gfcf vanilla when I make these.