PEANUT BUTTER COOKIES

When I was a kid I remember getting a spoon and eating peanut butter straight from the jar. The jar was then passed around from me to my brother and then to my sister..repeat. These days, I don’t eat as much peanut butter as in my youth but I can say there is always a jar in the cupboard. 

My hubby asked me to make him some cookies. I made him these peanut butter cookies because I was bored making him oatmeal cookies after oatmeal cookies. To my pleasant surprise these became the new "Favorite" recipe! Since the beginning of Covid-19 (March 2020) I think I’ve gone through 3 or 4 jars for cookies alone. The recipe is simple and delicious. Try them and please tell me how you like them.

Yields 24 Cookies

INGREDIENTS:

2 cups crunch peanut butter

1 ¼ cups dark brown sugar (firmly packed)

4 tablespoons unsalted butter (melted and cooled)

¼ teaspoon salt

2 large eggs (straight from the fridge)

1 teaspoon pure vanilla extract

1 teaspoon baking soda

2 tablespoons cornstarch

½ cup granulated sugar (for coating cookies)

 

PREPARATION:

Preheat oven 350 degrees. Place rack in center of oven.

Using an electric mixer, cream together the peanut butter, dark brown sugar, melted butter and salt.

Beat in one egg at a time.

Mix in the pure vanilla extract.

Sprinkle on the baking soda and the cornstarch and then continue to mix until fully combined.

Scoop a tablespoon of dough and roll into a ball. Place on cookie sheet covered with silpat or parchment paper. Keep the cookies 2 inches apart.

Refrigerate for 10-15 minutes.

Roll each ball into sugar and flatten in crisscross pattern with fork.

Bake on rack in center of the oven for 15-17 minutes.

Let cool completely on baking tray before moving to cooling rack.

Store in air tight container for 3 days – if they last that long!

Kid Approved!