Peanut Butter Cookies

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

Martha Stewart

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.