When I think of comforting cookies, peanut butter cookies come to mind. With literally thousands of recipes to choose from and after years of trying many different recipes, I always seem to come back to this recipe from Food & Wine magazine since I stumbled across it early this year. Since then, I’ve probably made these cookies at least a dozen times and plan to make them again for my cookie platters.
You'll probably notice that the recipe is incomplete on Food & Wine, so I took a guess and use 1 cup of peanut butter (creamy or crunchy) and I usually add about a cup of high quality dark chocolate chips and if I’m feeling like a rebel, I’ll replace the vanilla extract with dark rum. Best of all, these bad boys hold up extremely well in the freezer so you can make them ahead and stick them in the freezer until you need them.