These pretty little numbers are, to me, everything a peanut butter cookie should be - sweet and salty with a lightly crisp edge and a soft chewy centre. No traditional peanut butter cookie fork marks here. Instead, they get a shimmery coating from a quick roll in a bowl of sugar before going in the oven. With a glass of cold milk, they're the perfect little snack for an afternoon sweet tooth.
Here's how I made them:
makes about 30 cookies
1 cup smooth peanut butter
1 cup + 1/3 cup granulated white sugar (divided)
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
While the oven preheated to 375 degrees (F), I combined the peanut butter, 1 cup of sugar, eggs and vanilla in a large mixing bowl and mixed thoroughly. In a separate mixing bowl, I stirred together the flour, baking soda and salt. The dry ingredients were added to the other ingredients and mixed well to form the dough. The remaining 1/3 cup sugar was added to a small dish. Using my hands, I formed the dough into balls the size of ping pong balls and rolled them in the sugar before placing them two inches apart on a parchment-lined cookie sheet. They baked for 10 minutes, then cooled on a wire rack.
Chocolate chips are nice and all, but a really good peanut butter cookie is my all-time favourite cookie. Especially that chewy centre.
What's your all-time favourite cookie?