Peanut Butter cookies were probably the first thing I baked as a child. My mother used to make them all the time, they were comfort food from my childhood. I remember making them when I was little and my mom teaching me how to make the crosshatches with a fork. I love making food that makes me feel like a kid again.
If there is one thing I know about Mr. Pea it is how much he loves peanut butter. Every day he brings to work a PB&J and not because he has to because he loves them! Also, his favorite flavor combination is peanut butter and chocolate, go figure peanut butter would be one of them. The man even drinks peanut butter shakes! Peanut butter shakes are not my favorite, unless I get a strawberry shake and he gives me a sip of his, it is totally a peanut butter and jelly sandwich in your mouth! Try it, you’ll see.
So Mr. Pea and I have been really good about eating healthy and working out and I thought Mr. Pea deserved a little treat.
So check it out!
Peanut Butter Cookies
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed granulated light brown sugar
1 cup creamy peanut butter (I use natural peanut butter, it tastes more peanutty! chuky is good too!)
1 large egg, at room temperature
In a small bowl, whisk together the flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment, beat together the butter, granulated and brown sugars, and peanut butter on medium speed just until smooth. Beat in the egg. Add the flour mixture and mix just until the dough comes together. If necessary, knead the dough with your hands until smooth.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Pinch off pieces of dough and roll them into 1-inch balls Roll the balls in the granulated sugar and place them 3 inches apart on the prepared baking sheets. When you’ve filled the baking sheets, flatten and make a crosshatch pattern on each cookie by pressing down on the ball with the back of the tines
of a fork.
Bake, rotating the baking sheets midway through baking, until the cookies begin to brown around the edges but the centers still look somewhat uncooked, 9-10 minutes. Remove them from the oven before they look done so they’ll stay chewy once cooled. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.