Who stole the cookie from the cookie jar!? Who me? Couldn’t be!
(haha.. remember that (annoying) childhood song? ;) )
Well you would steal one of these peanut butter cookies if you only had the chance! Simply a bite would make even the pickiest cookie monster drop down and go to heaven. I’m going to say it. I think I’ve finally found peanut butter perfection. The cookies have the magical combination of a nutty, salty, chewy exterior with a soft, sweet, buttery centre. They are so good and are sure to satisfy any mid-day cookie craving. Do you have one yet? I hope so!
I grew up in a family of seven, so when bake-day came around, my mother’s freshly baked goodies would disappear into thin air. We would always laugh about it and my mom would have to tuck some into the freezer just to prolong the lives of her precious baked goods.
Now that my family has grown up however, I think it’s high time that we fessed up about our cookie-jar thievery conundrum and pinned down the real cookie criminals! I’m going to say it once and for all: The guilty cookie fiends were definitely my brother and Dad! I caught them many-a-time sneaking off when they thought no one was looking. (Is there something about being a guy and having an innate cookie addiction? I think so ;) )
Nowadays, I have taken on the role as the ‘cookie-monster-appeaser’ in the family. (Tough work!) The other day, I had a special cookie request from my sister. She had a craving for the chewiest, densest, peanut-butteriest cookie out there. I was at the cabin at the time, and was so down to dive into the kitchen and bring her cookie-dream to life that I pulled out one of my favourite recipes and threw a batch together in no time. Who can deny the yumminess and perfection of a traditional peanut butter cookie, afterall? Pour yourself a cold glass of milk! Mmm.
Salted Peanut Butter Cookies
Yield: 30 drop cookies Time: 22 mins Temp: 350 deg. F Author: The Endless Meal
Ingredients
½ cup butter, softened 1 cup peanut butter (I like crunchy!) ¾ cup white sugar ½ cup firmly packed brown sugar 1 egg 1 tablespoon milk 1 teaspoon vanilla extract 1¼ cup all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt Maldon sea salt, or other light tasting flakey sea salt
Directions
- In a large bowl beat together butter and peanut butter using an electric mixer until well combined.
- Add sugars and continue to beat until fluffy. Add egg, milk, and vanilla extract and mix until smooth. Add flour, baking soda, baking powder, and ¼ teaspoon of salt and mix just until blended.
- Roll balls of dough in white sugar before placing on an ungreased baking sheet. Press down lightly with the prongs of a fork to create a criss cross pattern.Bake at 350 degrees F for 10 to 12 minutes. Do not over bake.
- Sprinkle lightly with Maldon sea salt as soon as you remove the cookies from the oven.
- Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely. Store in an airtight container at room temperature.
Recipe Credit: Kristen from The Endless Meal.
And there you have it. Warning- Put surveillance on your cookie jar if not under lock and key! These ones will go fast.
I hope your enjoying your Thursday. The clouds are starting to thicken over Vancouver and we all have a sense that the cold is about to set in. I’m looking forward to bundling into my favourite woollens as usual and to tromp about the city’s puddles in my gumboots. Soon I’ll be mixing up pumpkin-spiced baking recipes and knitting away in my free time. (I am such an old lady at heart!) I don’t mind the cold and wet! Are you like me?
Here’s some tidbits I enjoyed from around the web:
The 10 things to do in Vancouver THIS week (I would like to go to the Harvest fest)
A chart that puts time into perspective (Hey you, fellow speck of dust!)
How to be a Vancouverite (we are an unusual bunch!)
I hope you have a wonderful week full of soft, warm fabrics to keep you bundled, productive afternoons doing what you love, and moments to enjoy your favourite seasonal beverage (I can’t wait for the October seasonal beers to come out!)
Blue Owl Treats 
Pingback: Pumpkin Buttercream Meringues | Blue Owl Treats