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 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!