I have pleasant memories of walking past the Lemonade restaurant on the corner of Abbot Kinney Boulevard every day. I recently purchased the cookbook and am so thrilled about the recipes! These peanut butter cookies are the best I have ever eaten. I doubled the recipe as the original doesn’t make enough in my opinion. Also, be sure to get the natural peanut butter that has the oil already mixed in. Steer clear of the kind that has the pool of oil on the top otherwise your cookies may be too greasy. These cookies are even better when the dough has been chilled in the refrigerator for a few hours up to two days before baking. Enjoy!
Source: The Lemonade Cookbook by Alan Jackson and Joann Cianciulli
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon sea salt such as Maldon
- 1 cup unsalted butter at room temperature
- ½ cup light brown sugar
- 1 cup granulated cane sugar
- 1 cup creamy natural peanut butter
- 1 teaspoon pure vanilla extract
- 1 cup milk chocolate or dark chocolate chips
- Preheat your oven to 350 degrees Faherenheit and prepare a large baking sheet with parchment paper or silpat.
- Add the all-purpose flour, baking soda and sea salt to a medium-sized bowl and combine it with a whisk. Set aside.
- In the bowl of an electric mixer cream the butter with the brown sugar and cane sugar on medium speed until light and fluffy. Add the creamy peanut butter and vanilla and mix on medium speed until combined.
- Add the flour mixture and beat on medium speed until just combined. Fold in the chocolate chips.
- Spoon the cookie dough onto the prepared baking sheet using a small cookie scoop (the cookies should be about 2 inches in diameter) placing the cookies about 2 inches apart. Press the cookies down with a fork to make a criss-cross pattern if desired. Bake the cookies for about 12 minutes until lightly browned on the edges and barely set in the middle. Don’t overbake these cookies. They should still be soft when you pull them out of the oven. Allow the cookies to rest a few minutes on the pan before transferring them to a wire cooling rack.