I’ve been away for a while, but I’m not apologizing for it. Work has been crazy, but I love what I’m doing. Life has been hectic, but I’m having fun. And then I had the best weekend with my family at my little brother’s college graduation. So much love, joy, and pride. With little technology (ok, I snuck in a few instagrams), great food (seriously, Paesanos, you get me every time), and some incredible inspiration (smart Penn nerds and Geoffrey Canada), it was simply wonderful.
Just like this weekend, these classic peanut butter cookies are equally as special. Only three small bites, comforting, nothing fancy, and with traditional crisscross fork marks. Just the kind of simple treat you need on a rainy day like today. They even kind of give you that same warm and fuzzy feeling as laughing uncontrollably with your siblings. (Ok, not as great, but close enough.)
Peanut Butter Cookies
Adapted from Magnolia Bakery – makes 2-3 dozen
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup chunky peanut butter, at room temperature
- 3/4 cup sugar, plus more for sprinkling
- 1/2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- Preheat oven to 350°.
- In a medium sized bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
- In a large mixing bowl, beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg, milk and vanilla and mix well. Slowly add the flour mixture until fully incorporated.
- Drop rounded teaspoonfuls onto cookie sheets leaving several inches in between. Using a fork, indent a crisscross pattern on each cookie. Lightly sprinkle cookies with sugar.
- Bake for 10-12 minutes. Don’t over-bake. Cool. Enjoy with a glass a milk and someone you love.
And if you haven’t seen it yet, here’s my favorite photo from this weekend. It pretty much sums it all up!