Peanut Buttery Cookies

I am not a baker by any means. I really like to cook, but baking has always been my Achilles heel. However, the WMD is a huge dessert guy, so I consider it my duty to give him something  sugary and homemade on a monthly basis. Usually, I make something with chocolate in it since that’s his Achilles heel, but we didn’t have any chocolate chips in the house due to the fact that they last about two days in our house upon discovery.

I decided to go with these peanut butter cookies instead. I don’t think I’ve made peanut butter cookies since I was a little girl. For some reason, I had in my mind that these would be difficult to make, but in reality, these were the easiest cookies ever. I used the recipe below, but made a few slight changes. I switched out the cup of white sugar for 1/4 cup white sugar and 1/2 cup brown sugar. I also added a splash of vanilla extract.  Other than that, I followed the recipe (from AllRecipes).

I will say that when they first come out of the oven, they are really fragile, so take care when transferring them from the baking sheets to cool. Once they are cool, they maintain their shape. They are very soft, which is a plus in my book since most PB cookies I have are hard.

I made two dozen cookies on Friday afternoon and they were gone by yesterday afternoon. On the WMD scale, he gave them a 15 out of 10, so this recipe will go in the files. Just a note: you will need milk to go with these. They’re rich.

INGREDIENTS

• 1 cup peanut butter
• 1 cup white sugar (I substitued 1/4 white and 1/2 brown sugars)
• 1 egg
• 1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine ingredients and drop by teaspoonfuls on cookie sheet and press with fork crosswise. Bake for 8 minutes. Let cool.
3. Recipe makes one dozen, so you could double recipe as you desire.