For more tasty bakes, see my collection of family specialties:
You Can’t Have Dry Coffee: Papa’s Excuse to Have a Nosh And Nana’s Perfect Pastries
When I was 11 or 12 I had a brief friendship with a girl named Evelyn Henzlick. I have very pleasant if somewhat fuzzy memories of her. The one certain thing I remember is making peanut butter cookies for the first time, and writing down her mother’s recipe—the very first recipe I collected. Today I threw in some chocolate chips, although these are really good without. They are unusually flaky and light.
Please use real peanut butter, the kind with only peanut butter, with or without salt, as the only ingredient.
Peanut Butter Cookies (with chocolate chips) makes about 28 cookies
- 1/2 c. butter
- 1/2 c. peanut butter
- 1/2 c. brown sugar
- 1/2 c. sugar
- 1 egg
- 1 c. flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. mini chocolate chips
Drop by heaping tablespoon on lightly greased cookie sheet. Criss-cross with a fork. Bake at 375 degrees for about 12 minutes.