The Best PB Cookies

Last week brought us rain, lots and lots of rain. We busted out the rain gear several times, but we were also inside far more than we are typically used to. That left us time to flex our baking muscles on more than one occasion.

We stuck to the simple: rice krispy treats.
We stuck to the classics: chocolate chip cookies.
And we tried something brand new (to us): peanut butter cookies.

I'm no peanut butter cookie expert, but I have to say, these are hands down the best I've ever tasted. These cookies are perfect parts sweet and salty, with a slightly crunchy exterior and the softest and chewiest interior. Pair a few of these with a glass of cold milk and it's basically the best way to end a cold, rainy day.

Bonus points for being so dang easy to make. Marcus was hands-on from start to finish while making these. And, every single ingredient is a pantry staple, which meant we didn't have to make any frantic rain-soaked trips to the grocery store.

Did I mention they're delicious?

The Best Peanut Butter Cookies

Yields approximately 2 dozen cookies

Ingredients:

1 1/4 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup creamy peanut butter

1/2 cup softened butter

3/4 cup packed brown sugar

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

sugar for sprinkling atop cookies - optional 

Directions:

Preheat oven to 350°F, line cookie sheet with parchment paper.

In a medium bowl, combine flour, salt and baking soda.

In a stand mixer, beat peanut butter, butter, and both sugars until light and fluffy. Add in the egg and vanilla.

Gradually add in the flour mixture on low speed. 

Stir until dough forms.

Scoop about 1 heaping tablespoon of dough and drop rounded balls on to prepped baking sheet.

Leave space for cookies to spread.

Sprinkle with sugar if so desired. 

Bake for 12 minutes, or until edges just start to brown, and remove from oven. 

Allow cookies to cool for 5 minutes on the cookie sheet before transferring to a cooling rack. 

Can be stored in an air tight container for up to 5 days. 

Enjoy!

Recipe source: The Novice Chef