I am convinced that White Chocolate Wonderful makes the best peanut butter cookies.
Nick and I are now convinced that we actually like peanut butter cookies.
I don’t know why, but I never really enjoyed peanut butter cookies. If I had a choice between any other cookie and a peanut butter one…I would always pick the other option.
Most peanut butter cookies I’ve tried in the past were usually:
– Not very flavorful
– A combination of both
And why would I pick that over a perfectly crispy chocolate chip cookie or chewy molasses?
But these cookies have convinced us otherwise.
This recipe has convinced me that you don’t need butter or flour to make a good cookie.
I mean, the recipe looked easy enough to convince me to even make them in the first place! I had never made peanut butter cookies before yesterday. Ever.
And it has convinced me to keep making these cookies.
They are extremely easy, take minutes to make, and make your house smell like a Reese Cup.
Even Maggie wanted in on these cookies! I had a hard time taking pictures without her nose sneaking into the frame.
It’s Friday. It’s been a long week. I bet you’d love a peanut butter cookie.
The only changes I made – I left out the peanuts and added in 1/4-1/2 cup dark chocolate chips and 1/4 tsp salt (plus I used White Chocolate Wonderful peanut butter).
If these won’t start your weekend off on the right foot…I’m not sure what will.
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.