June 25
My husband loves peanut butter cookies. It’s always seemed an odd “favorite cookie” choice to me, what with all the chocolate in the world. I used to think it had something to do with the fact that when we were newly-weds, my then-teenager brother was notorious for stopping by and devouring (as only teenage boys who play 4 sports can) everything in the house. But he has a mild peanut allergy, so these cookies were always safe.
Now my youngest claims that these are his favorite cookies, too, because “peanut butter AND brown sugar…. obviously!” Although I would argure, I’ve rarely seen that kid turn down any cookie fresh out of the oven (he gets that part from his mom).
Whatever the reason, these are my go-to recipe for when I have a particularly enormous “honey-do” (finish the back porch)… or to get out of trouble (yes, I broke the boat while you were out of town… and it needs to be fixed before my sister comes in from South Carolina… but don’t forget about the back porch!).
These cookies are very kid-friendly. And the pictures of my babies helping me make them while they were still babies… well, in case I needed more motivation to update the blog, I need to look no further. But oh… my old kitchen! So much yellow bathroom tile!
Ingredients:
- 1/2 cup butter, at room temperature
- 1/2 cup white sugar
- 1 cup brown sugar
- 1/2 cup + 2 tablespoons peanut butter (crunchy)
- 1 egg
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
Procedure:
Cream butter, sugars, and peanut butter. Add beaten egg and mix well. Sift and stir in flour, baking powder, baking soda, and salt.
Chill the dough. If you are OK scooping dough (see above), 15 minutes will be enough. If you want to be able to roll out the cookies and give them the characteristic cross hatch pattern, chill for at least 2 hours (overnight is fine, too).
Roll into 1 inch balls. Place 3 inches apart on a baking sheet lined with parchment paper or ungreased baking stone. Flatten criss-cross fashion with a fork. Bake in a 350 oven for 10-15 minutes (depending on the size of the cookie). Cool for a few minutes on baking sheets before removing to a cooling rack or a brown paper bag.
Enjoy!
Louisiana Pickle 