Hey folks, everybody’s favorite guest blogger here. I probably should have written the one on pizza dough instead, but the ship already sailed on that one, so here I am. Fortunately, I know a thing or two about cookies, so you are in good hands.
Anna has had a drama-filled history with peanut butter cookies as of late, but I’m here to tell you that these cookies are the best. Don’t bother with any other recipes, this will do it. Unless you have limited time and ingredients, in which case see these other ones. I should also tell you that this recipe is from the excellent book, The Commonsense Kitchen.
Decadent Peanut Butter Cookies
(makes 2 dozen medium-sized cookies)
1 1/2 sticks butter (3/4 cup)
1 cup natural peanut butter (peanut butter without added sugar or oil)
1 1/2 cups brown sugar
1 egg + 1 egg yolk
2 teaspoons vanilla
1/4 teaspoon salt (use only a pinch if the peanut butter is salted)
3 cups flour (we used a finely-ground %100 whole wheat flour)
Preheat the oven to 350 F. Add the ingredients in the order listed to a mixing bowl. After each addition, cream the delicious, delicious concoction. After adding the flour, roll cookie-sized balls of dough in your hands and flatten into a thick disk before placing on a parchment-lined or greased baking sheet. Use a fork to put the traditional crosshatch shape onto each cookie. Bake for 10-12 minutes until, you guessed it, golden brown. The cookies will only puff up slightly, but the result is a densely peanut buttery nugget of goodness!