For a self-proclaimed sweet-tooth, I’m rather particular about my desserts. I hardly ever order dessert at a restaurant, I never prefer candy, and most of the time I pass up sweets in the office unless I brought them in. I can be found eating dessert in one of two ways: 1) my sisters swirling slightly too much whipped cream directly into my mouth only to snort it out ten seconds later because one of them made me laugh, or 2) standing next to the oven shoveling too-hot, barely baked cookies into my mouth and subsequently burning all nerves into oblivion.
These cookies were born out of a momentary panic on Sunday when with an exclamation of “AHH I have nothing to take to my friends apartment when we go watch the Giants game in 30 minutes!” followed closely by a “UGH I don’t have any chocolate chips to make their favorite blondies!” After staring into my cupboard for .4 seconds, I grabbed the jar of peanut butter hoping I’d be inspired through osmosis. Then, Hark! I remembered that my sister, who has a [strange] aversion to chocolate, made these recently and they were devoured seconds upon removal from the oven.
The peanut butter cookies here bake up rather quickly. In fact, I like to take them out a minute or two prior to the suggested baking time so they retain their chewiness. I have great visions of stacking these little guys up in cellophane bags and tying them off with über-atumnul ribbon to dole out to unsuspecting friends on a rainy fall day.
Peanut Butter Cookies (adapted slightly from Joy of Cooking, via Disgustingly Good)
1/3 cup (5 1/2 tablespoons) unsalted butter, softened
1 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup peanut butter
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
2-3 tablespoons sea salt (optional)
Preheat the oven to 375 degrees. Grease or line 2-3 baking sheets and set aside.
Cream butter and sugar together in a large bowl. Add egg, vanilla, and peanut butter and mix thoroughly until combined. Stir in baking soda and flour until a dough forms.
Scoop the cookie dough out in 1-inch rounds and place them on a baking sheet approximately 2-inches apart. Press dough with a fork twice — once each way — to achieve that “classic” peanut butter cookie aesthetic. If desired, sprinkle a pinch of sea salt on each cookie.
Bake cookies for 8-10 minutes. Remove from oven and allow to cool for 1-2 minutes before transferring to a cooling rack. Do your best not to singe your taste buds.