Sparkly Peanut Butter Cookies

May 9, 2013

Sometimes being a person is difficult. On days when it really feels that way, I make cookies. Super delicious cookies.

Now typically, I’m not a huge peanut butter fan. But lately, I want to eat it all.  And after a couple of weeks of non-stop peanut butter crazies, I came to a realization. I have never (in my adult life) made peanut butter cookies.

That’s peanuts!
(I’m not sure if that pun worked. It was supposed to be like “That’s nuts!” But with peanuts—because of the topic…)

In all of my cookie glory, why and how have I forgotten about the humblest of nutty cookies? Easy and short answer: My grandma makes them the best. Hands down. I’m not into competition if I know I’m going to be slaughtered. It’s not really competition.

So, why start now?

Well, I’m not entirely sure. But I am completely contented and satisfied with the results. It’s only the two of us—and we ate them all. There were a lot of cookies, too.

One of the nice things about this recipe is that there are only six ingredients. It’s close to equal parts peanut butter, brown sugar and flour—with a stick of butter thrown in. That seems magical to me.

This recipe gives you a peanut butter-packed cookie. There’s not question about it. Better yet, it gives you a crumbly cookie. The only rightful way a peanut butter cookie should be created.

 

Sparkly Peanut Butter Cookies

Ingredients:
1 1/2 cups peanut butter
1 cup packed brown sugar
1/2 cup (1 stick) softened butter
1 large egg
1 1/2 cups all purpose flour
1 teaspoon baking powder
*plus extra granulated sugar for rolling your cookies in

Directions:
Whisk together the flour and baking powder—set aside.

Using an electric mixer, beat together the peanut butter, brown sugar and butter. Add the egg. Once it is incorporated add the flour mixture.

Roll scoops of cookie dough into balls and roll in granulated sugar. Using a fork press balls , creating a crisscross pattern.

Bake in a preheated over at 350 degrees for 18-20 minutes. Let the cookies cool slightly before moving to a wire rack.

Repeat with the remaining cookie dough.

Recipe: Martha Stewart

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