I was going to post the beginnings of our deck renovation for you, but then the darn rain came in and the lumber is awaiting dryer weather. So in the mean time-I made cookies.
It’s been a pretty long time since I’ve posted any kind of sweet treat for the simple fact that I’m a savory girl. Given the choice between a triple decker chocolate cake and chips and salsa, I’ll go for the chips and salsa.
Oh let’s get real. I’d go for both. But I’d go for the chips and salsa second so it was the last taste in my mouth.
I don’t do sweet very much in my own kitchen. It’s just not my thing. Neither is baking since I’m fairly stunted in the precise-measuring department. I’ve mentioned it time and time again that a pantry chef does not equate to a fantastic baker—at least in this maison. But I’m getting better. And man, was I craving chewy warm peanut butter cookies with slightly crisp edges. These cookies were entirely edible, and delicious. Even if I did forget to put the sugar in and make it all fluffy before I added the other dry goods.
Before I go any further I would like to ask if you have ever tasted peanut butter and butter creamed together? If you haven’t I highly suggest you block out the fact you’re eating butter and peanut butter combined, and that your heart is clogging simultaneously, and you try it at least once. That’s what I did and it was delightful; I didn’t feel an ounce of guilt about consuming creamed butter and peanut butter. I would do it again.
So since I don’t bake often, I googled around until I found this amazing recipe from Everyday Home Cook. I just wanted something simple. Something I could follow. Something that would be done quickly because my attention span for baking is close to zero unless I’m really in the zone. And I wasn’t in the zone. I just wanted some peanut butter cookies.
Soft & Chewy Peanut Butter Cookies Adapted From Everyday Home Cook
- 1/2 cup butter, softened
- 1 cup peanut butter
- 3/4 cup white sugar
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1 tablespoon milk shhh, don’t tell anyone I used vanilla soy milk
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt I add a smidge more than this, but that’s just a preference. It doesn’t make too much of a difference.
- Beat together butter and peanut butter until well combined. Then eat some. Please. Just do it once in your life.
- Add sugars and beat until fluffy. Don’t eff up and miss this step like I did and then have to add it at the end. Or do. They still tasted all awesome.
- Add egg, milk, and vanilla extract and mix until smooth.
- Add flour, baking soda, baking powder, and salt and mix just until blended. I sifted these all together first to make it easier to incorporate and it worked like a charm.
- Roll balls of dough in white sugar before placing on an ungreased baking sheet. And then smush down lightly with a fork. Alternate—put a piece of parchment paper on your baking sheet and put your rolls on that. I prefer to do this because my cookies almost always stick. Every. Single. Time. This works like a charm.
- My step: throw in the freezer for about 10 minutes before putting in the oven. I did one batch this way, and one batch without and the freezer batch turned out a lot better for reasons I am unaware of. Alton Brown might know, but I don’t. All I know is it worked.
- Bake at 350 degrees F for 10 to 12 minutes. I like mine baked a little longer. My brother-in-law and I thoroughly agreed a good 15-17 minutes gave them the right amount of crispy exterior when cooled with a chewy interior.
- Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature. Yeah. If they last that long.
Makes 4 to 4 1/2 dozen Or in my case about one dozen. Either I make my cookies huge, or this recipe is meant to make the tiniest cookies this side of the Mississippi. I would still eat tiny peanut butter cookies though, and lots of them.
Happy Eating Delicious Cookies,