You know what goes well with lots of snow? A tropical vacation? Yes! Unfortunately, that’s not in the cards for me at the moment. Alas! In all seriousness, cookies are wonderful when you’re snowed in. They’re especially good if you can share them with someone special, that just happens to be snowed in with you! However, once you taste these cookies, you might just wish you were snowed in alone. Sans sharing and all that nice stuff. In the interest of my expanding waistline, I suppose sharing is the best solution.
Baking is one of my true loves. I think it’s partially because I am a perfectionist. Baking is a science. It’s all about following a recipe. I shudder when I think of someone throwing things together and hoping for the best. Why would you do that? I need to know that if I put in the time, the food will be delicious. That and I really hate failing. Unfortunately for me, even the best recipes can sometimes come out lacking. In those moments, I quickly hide the evidence in the trash and hope no one will notice. Lucky for you, I only post recipes that I know to be very good.
These cookies are not the traditional peanut butter cookies. I remember having peanut butter cookies as a child and wondering why they weren’t soft. They were all crumbly with their criss-cross design. It wasn’t a problem with the recipe. That’s just the way most peanut butter cookies were made. These cookies are thick and chewy. Not the kind of chewy that would pull out Aunt Agnes’ poorly secured dentures. The deliciously soft kind. The trick is the baking time.
Soft Peanut Butter Cookies
Yield: 19 cookies
Time: 20 Minutes
8 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar (light or dark)
1/2 cup creamy peanut butter (I usually use Jif)
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 oz. bag Reece’s Pieces
1. Preheat oven to 350 degrees.
2. Cream the butter and sugars together in a large bowl.
3. Add the peanut butter, egg, and vanilla. Mix well, making sure to scrape the sides of the bowl.
4. Combine the flour, baking soda, and salt. Pour into the sugar mixture all at once, and mix until just incorporated.
5. Gently stir in Reece’s Pieces.
6. Scoop the dough onto a lined baking sheet. I find that an ice cream scoop works well. Bake cookies for 10 minutes or until just set. You can tell the cookies are set when they have barely taken shape and the very top edges are golden. The cookies may not look completely baked, but they will continue to bake once you remove them from the oven. Allow the cookies to cool before storing in an airtight container.
Once you try these you will wonder where soft peanut butter cookies have been all of your life. You’re welcome!