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Last week was spring break, so I took a week off from being a woman who eats to be a woman who sips wine all day. I ate an unreasonable quantity of barbecue (more info on that in a couple of weeks) and spent the majority of my time laying in the sun pretending it was summer. It was not. I can tell you this because I walked to class in 40 degree weather on Monday morning at 8am. Welcome back, folks.
I also generally tried to indulge all my cravings which included 47 quesadillas, Kraft mac & cheese and peanut butter cookies. I somehow failed to indulge my craving for vanilla soft serve in a waffle cone with rainbow sprinkles but I guess it's fine since it is winter again now.
I feel like we all know what it's like to go from normal life to intensely craving a cookie in basically zero time. It's not a great feeling. Sometimes it seems like the obstacles between you and a cookie are pretty much in insurmountable. Ultimately, I feel like the mission statement of this blog is to help you through those moments so that you can have your cookies and not feel the panic of trying to acquire them.
Side note: do not substitute a store bought cookie. You will find yourself eating 7000% more cookies because they're so dang unsatisfying. I'm trying to help you be happy and healthy and store bought cookies are not a part of that path, ok?
These cookies are SO CHEWY. I want to scream it from the rooftops. I like a chewy cookie. I know not everyone does, but not everyone gets a vote on this particular blog, OK? I'm a cookie tyrant and I'm telling you that this is how you should make peanut butter cookies so just take a step back and trust me when I tell you that this recipe is going to give you the perfect peanut butter cookie. Good talk.
This is one of those one bowl, hand mixing deals. I made the dough in this really beautiful blue ceramic mixing bowl that I was given/stole from my grandmother's kitchen. Currently it is filled with candy, but it is one of my favorite kitchen items. Yesterday I fell down the rabbit hole of kitchen store websites, so in lieu of me buying a very expensive dutch oven, could you please tell me what your favorite kitchen things are?
THE BEST AND EASIEST PEANUT BUTTER COOKIES
yields about 16 cookies using an average ice cream scoop.
- 1 3/4 cups light brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1 16 oz jar smooth peanut butter
- sea salt for sprinkling.
Preheat oven 350, grease a baking sheet.
In your favorite bowl, whisk together brown sugar and eggs until smooth. Add vanilla and peanut butter and continue whisking until peanut butter is fully incorporated.
Scoop your dough into balls on your baking sheet. I used a little less than a quarter cup for each cookie, but the size is up to you. If you want to make sure the cookies stay tall so you get that inner fluffiness, freeze them for about 15 minutes before baking.
If your craving is making you abuse your loved ones, sprinkle liberally with sea salt and throw them in the oven. I baked my cookies for about 18 minutes. If your cookies are small, shorten the timing to about 15 minutes. If you like them crispier, push for 20-22. You're looking for a good golden color on the edges of the cookies.
Remove from oven and let cool for about 5 minutes before you stuff your face or they will completely fall apart. Let them cool completely for the full experience of chewiness.