These peanut butter cookies are so yummy. They are crumbly and delicious. My favorite way to eat these are to put strawberry jam on top. Next time I plan to make them super thin and put jelly in the middle and make a sandwich. These came about because I was out of chocolate chips...I love chocolate chip cookies. I know people think they are plain or overdone, but a good chocolate chip cookie is as good as it gets.
Okay, back to the peanut butter cookie. I got the recipe from Martha Stewart's Cookies cookbook. Here is the recipe:
Peanut Butter Cookies
1 1/4 cups all purpose flour, plus more for flattening cookies
3/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup smooth peanut butter (I used a natural peanut butter)
1/2 cup salted peanuts (I omitted these...the kids don't like peanuts)
Preheat oven to 350. Sift flour and baking soda into a bowl.
Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix until well combined. Mix in vanilla and then peanut butter. Reduce speed to low. Add flour mixture; mix until just combined. Stir in peanuts.
drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing 1 1/2 inches apart. Dip the bottom of a glass in flour, tapping off excess, and use it to flatten balls slightly. Firmly press fork tines into each dough ball to make a cross-hatch pattern.
Bake cookies, rotating sheets halfway through, until centers are firm and edges are lightly browned, about 25 minutes. Transfer cookies on parchment to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.