Oh, friends. These cookies!
Dare I say they might be some of the best cookies I've ever made? Their texture is perfect, flavor is spot-on and with just the right amount of sweetness.
I made these cookies for Evan last weekend. He loves peanut butter just about as much as sweet Reyna (she gets peanut butter inside her kong every day as a little treat!). In fact, I made these cookies with peanut butter that wasn't quite good enough for her -- but for us? Sure!
I accidentally purchased a big jar of peanut butter that had added sugar. For Reyna (and for us as well), we usually buy peanut butter that's made with just peanuts and salt. I didn't want the sugary kind to go to waste, so I figured I'd keep it for baking and just reduce the amount of sugar called for in a recipe. Makes sense to me!
I'm excited to continue baking/making more peanut butter goodies now that I have a big ole jar of PB dedicated solely to sweet treats. And because there's great protein in peanut butter, I'll feel so healthy by indulging in said treats. Right? Right!
Amazingly Soft Peanut Butter Cookies
Adapted from: Better Homes and Gardens
1/2 cup sweetened peanut butter (such as Skippy Natural)
1/2 cup butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
In a large bowl beat the peanut butter and butter together with an electric mixer until fully combined -- about one minute. Add sugar, brown sugar, baking soda and salt -- beat until well combined. Add the egg and vanilla, mixing until fully incorporated. Add in the flour about 1/4 cup at a time, mixing until combined. Cover the bowl and refrigerate for about 45 minutes (until the dough is easy to handle).
Preheat oven to 375 degrees. Roll dough into 1 1/2-inch balls and place on an un-greased cookie sheet about two inches apart. Use a fork to make criss-cross shapes on the cookies to flatten (dipping the fork in granulated sugar before shaping each cookie). Bake for 8 minutes -- let cookies cool on pan for about five minutes before transferring to a wire rack.
Yield: ~2 dozen cookies