I’ve made these cookies before. So even though I made an unprecedented change this year (less brown sugar) I wasn’t planning on posting them again. Then I got home from work today and found out just how much my husband loved them. Just how willing he was to try to find a way around the rule I made after he ate five whole cookies last night. Two cookies a day, I told him. A day starts at midnight, I added, in case he was prepared to eat infinite cookies in the night. (He was.)
If you have no interest in table top roleplaying, or just can’t read his handwriting, that is a character sheet. Listing his cookie-eating abilities and their effects. There is a power which permits a great cookie devouring at the last instant of 11:59 PM.
He’s being rather ominous about what happens when he levels up. Which, given his level as written, is always and to infinity.
I ran out of brown sugar, which turned out to be a blessing. Replacing some of it with granulated sugar gave the cookies a little more cohesion. They spread less, and taste more like regular cookies, and less like molasses crossed with peanut butter fudge (also delicious. Just sayin’.).
2 C peanut butter (I used Jif creamy, as usual. If you’re eschewing corn syrup for Passover or just generally, use a peanut butter without corn syrup.)
1 C packed dark brown sugar
1 C granulated sugar
1 1/2 t salt
1 T vanilla
Combine all ingredients in a bowl. Mix well. Bake at 350°F for 10-12 minutes, until the edges just begin to brown. Do not overbake.
As they contain no animal products of any kind, these cookies are kosher with any meal. Or if, you’re my peanut-butter obsessed husband, for breakfast. They are chewy. They are rich. They taste like regular, made-with-leaven, floury, delightful cookies only with more peanut flavor than you can get in a cookie diluted with flour. Which, five days into Passover, is really all we want. Well, that, and for people at work to stop eating whole pizzas in front of us.