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Serve these cookies fresh or at room temperature with a glass of milk or hot cocoa.
Store in an airtight container at room temperature for up to 5 days.
They can also be frozen for up to 3 months; thaw at room temperature before serving.
Variations:
Substitute peanut butter with almond or cashew butter for a different nutty flavor.
Add chopped nuts like walnuts or pecans for extra crunch.
Use dark or white chocolate chips instead of mini semisweet chips.
Drizzle melted chocolate over cooled cookies for a decorative touch.
FAQ:
Q: Can I make these cookies gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free flour blend.
Q: Do I need to refrigerate the dough before baking?
A: No, the dough can be baked immediately after mixing.
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, it will add some texture to the cookies but may affect the dough consistency slightly.
Q: How do I prevent the cookies from spreading too much?
A: Make sure the dough is chilled briefly if it’s too soft before rolling into balls.
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