Classic peanut butter cookies are crumbly at the edges, tender in the middle, and hit the spot when a cookie craving strikes!
As I blog over at The Redhead Baker, I think it’s safe to assume I have something of a sweet tooth. Or a whole set of sweet teeth. I love dessert. Sweet brunch dishes. Sweet snacks.
My biggest weakness is ice cream, followed by cake or cupcakes, and cookies. If any of those things contain chocolate and/or peanut butter, any shred of willpower I once had is gone. My fiancé is the same way. As soon as he saw them, he said, “WHY did you make peanut butter cookies?!?” and promptly ate two.
The absolute worst is when a sweet craving hits, and there’s nothing sweet in the house. You see, we’re heading to the Caribbean for vacation this summer, so we’re trying to slim down for the occasion, and we’re trying to remove temptation by not keeping sweets in the house.
I’ve learned, though, that if I try to stave off a craving, I overindulge later when I finally give in. If I allow myself a small indulgence when I first get a craving, I’m satisfied, and don’t overdo it later. When the craving hits, I want to make something simple. I don’t want to trek to the grocery store for specialty ingredients.
Classic peanut butter cookies have just nine ingredients, and I always have all of those ingredients on-hand in my baking pantry and in my fridge.
In addition, peanut butter cookies are just plain fun to make! After you mix the dough and scoop it out, you get to smoosh it (it’s a technical term), then mark it with the tines of a fork before baking.
As long as you take the cookies out at the right time, just as they begin to turn brown around the edges, they come out crumbly around the edges and tender in the middle. Delicious!
Slightly adapted from King Arthur Flour
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