The BEST REAL Peanut Butter Cookies

Gooey in the middle and crispy on the outside, just the way a cookie should be!

I discovered this recipe some years ago. I used to bake it nearly every month, that's how good it is. I've tried many, many peanut butter cookie recipes and this is the best by far!

You don't really need to add chocolate chips... but I just happen to get a bag full of goodies from a lady who bought all these baking supplies - American style baking supplies - from the BX, and the stuff she didn't use up before she moved back to the U.S. - was gifted to me. So the best way to show my gratitude - was to use it up!

There was a half open bag of white chocolate chips and a half open bag of semi-sweet chocolate chips... Did I mention... I love this recipe for peanut butter cookies and I threw in the chocolate chips as well. It was very yummy.

This recipe is originally vegan believe it or not. You don't really need eggs in most baked goods anyway.

But then I went and poured in all that chocolate - not really vegan anymore... but then again, neither am I - so why bother?!

(So I can save my eggs for my egg worthy recipes that's why. You know like Angel Food Cake or egg salad sandwich or fried eggs with toast... mmmm.)

You know what else was in that bag of goodies? Light Brown Sugar - brand - Domino. And Being from America - and being a sugar lover - you would think that Light Brown Sugar from Domino is like the best stuff ever. But you know what I discovered? Not all sugar brands are the same. Take this photo for instance - you can see the comparison.



brown sugar comparison



I didn't have quite enough brown sugar for the recipe. So I used up the bit of Domino Light Brown Sugar and then I used van Gilse light brown sugar (lichte bastard suiker) Do you know which is which? Which one looks better to you?

One of the brands, when packed into a cup - keeps its shape. The other just falls apart. One is more golden and fresh looking - the other dry and... well... not so fresh.

Okay, I guess you guessed which one I like best... van Gilse - the more golden sugar. Ahh... and it really is good.

So, not only is European chocolate better, in my opinion, but so is the sugar! That probably has something to do with why the chocolate is better here, too! (imho)

Unfortunately for those living outside the Netherlands who may wish to try this recipe - and I recommend you do... your cookies might not turn out as good as my cookies - because you are forced to use mediocre American brand products in your baked goods. Sorry! ;)

So, let's get down to brass tacks...

The BEST REAL Peanut Butter cookies!
source: vegweb.com (slightly adapted)


1 ¼ cup packed brown sugar
½ cup appelstroop (or molasses or maple syrup or something similar)
¾ cup peanut butter
½ cup cold margarine
2 tablespoons vanilla
1 tablespoon apple sauce
1 ¾ cup flour
¾ teaspoon baking soda
¾ teaspoon salt

Sift flour, soda and salt in bowl, set aside. In food processor fitted with metal blade, combine sugar, stroop, peanut butter, margarine, vanilla and apple sauce. Add in flour mixture and combine again.

Scoop tablespoonful balls onto baking sheets lined with baking paper. Flatten slightly with a fork, pressing once on each side to make fork lines. Bake at 190-C degrees for 8-10 minutes. Let them harden on baking sheet before removing to cool completely.

Do not overbake - they can burn pretty quickly so keep an eye on them and don't walk away.
Makes approximately 3 dozen cookies.

Prep time: 10 minutes


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