I planned to spend Friday night snuggling with my fiancé next to a fire on the beach.  Mother Nature had other plans.  Hers included a day of rain.

So instead we stayed in.  We got take-out sushi, and binged on about 5 episodes of Homeland.  Oh, and I made cookies.  Frankly, Plan B wasn’t so shabby.

These soft, crumbly peanut butter cookies just melt in your mouth.

Here’s how you can whip them up yourself- just combine:

1/2 cup granulated sugar (plus more for rolling)

1/2 cup brown sugar (packed)

3/4 cup peanut butter

5 tbsp  softened butter

1/4 shortening

1 egg

1  1/4 cups all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1. Mix sugars, peanut butter, shortening, butter, and egg in a large bowl.  Then stir in remaining ingredients.  Cover and refrigerate for 2 hours (I skipped this step and they came out fine).

2. Heat oven to 375°

3. Shape dough into little balls and roll in granulated sugar.

4. Place balls on a cookie tray lined with parchment paper.  Press a fork on the top (like a big hashtag) to flatten them down.

5.  Bake for about 10 minutes.  Allow them to cool for about 5 minutes before moving to a cooling rack.  If you try to move them too early, they’ll crumble up and break.

I think next time I make peanut butter cookies (which only happens when I don’t have any chocolate in the house), I’ll look for a gooier recipe.  But these are definitely good enough to make again!