Peanut Butter Cookies and Secrets

There are a few things in life that I secretly love, but hate to admit.

We'll start innocently:

1. Batter whisks from cakes and cookie dough. I would lick them clean every time if no one was watching and/or I wouldn't get caught later. 

2. The Vampire Academy book series. Teen vampire angst made perfect for adult mindless reading and book clubs.

3. The Royal Wedding. Kate Middleton, what will you wear?!

Then, there are cookies.

Peanut butter cookies sprinkled with sugar.

I'm not quite sure where the trepidation starts, but I think it's inherent in making anything with peanut butter.

I've tried to deny it, but I love the stuff.

Peanut butter cookies take me back to a time when the only thing I had to worry about was if I would make it out to the playground in time to get on a big-kid swing, and not one of those swings with the bottom basket and leg holes. 

Those were for babies.

But these cookies are not for babies. These cookies are for people who love to have secret indulgences like cake batter and royal weddings. 

Delicious.

I found the recipe for these cookies on one of my favorite blogs, A Chow Life.  They are the perfect combination of sweetness and saltiness AND they come with early childhood nostalgia. You should make them the next time you are feeling overwhelmed with adult stuff like work and responsibilities. They'll make your adult-day feel a little more happy and relaxed. Promise.   

Peanut Butter Cookies 

Makes 4-5 dozen

3 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup chunky peanut butter

1 cup of room temperature, unsalted butter

1 cup brown sugar, packed

1 cup sugar

2 tsp. vanilla

2 large, organic eggs

Preheat oven to 365°F and lay out two cookie sheets with parchment paper- set aside. Mix the flour, baking powder, and salt together in a medium size bowl until well combined. Using a stand mixer or electric mixer, beat the peanut butter, unsalted butter, and sugars together in a large bowl. In a separate small bowl, gently mix the eggs until beaten and add them to the sugar and butter mixture followed by the vanilla. When the butter and sugar mixture is well combined, begin to add the flour mixture on a low speed in 1/2 cup increments until fully incorporated. Be careful not to over-mix. 

Using a spoon, scoop out 2-3 teaspoons of cookie dough and roll into a small ball. Place these cookie dough balls about 2 inches apart on the prepared baking sheets. Once your sheets are full, score the tops of the cookies with the back of a fork by gently pressing down on the top in a criss-cross pattern. Bake for 9-10 minutes, or until the tops of the cookies are well set and not-so-shiny, and the bottoms are just starting to brown. When out of the oven, leave the cookies to rest on the baking sheet for about 5-7 minutes, then transfer to a cooling rack. You can even sprinkle them with sugar for added sassiness.