Every once in a while, a girl just needs a cookie. Cookies are probably my favorite group of desserts for so many reasons.
They are somewhat small, portable and come in so many great flavors. The outside is just slightly crispy while the inside is soft and chewy. Peanut butter cookies are some of the tastiest and the easiest to whip up when cookie cravings call for you.
This is a recipe I have been making for the last decade. I have tried others, but they are just not as good as these tender and butter cookies. This tried and true recipe comes from my all time favorite cookbook from Martha Stewart. I got the Favorite Comfort Food cookbook for my 13th birthday. Yes, I was a terribly cool child.
I have made this recipe so many times, I can make it from memory. If you or cook for someone who has a peanut allergy, almond butter works really well with this as well.
1/2 cup butter, softened
3/4 cup peanut butter (I use smooth, but chunky is also great)
1 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup flour, plus more for optional decorating
Cream the butter and peanut butter together with an electric mixer until the mixture is light and fluffy. Add in the sugar and blend well. Crack in the egg and pour in the vanilla and mix until combined. Slowly add the flour and mix just until the dough comes together.
Collect 2 tablespoons of the dough and roll it into a ball. Place the dough on a greased cookie sheet. Repeat until you have about 12 on the sheet. Dip a fork in a touch of flour and press it into the cookie dough making one pass vertically and one horizontally. Repeat this for all of the cookies.
Bake the cookies at 350 degrees for about 10 to 12 minutes. When the cookies are firm around the edges, take them out of the oven and let them rest for about 10 minutes. Moving these little beauties will cause them to fall apart.
Once the cookies are cool enough to move, place them into an airtight container.