Peanut Butter Cookies

It’s finally fall! It feels like back to school time!  We enjoyed our last blast of summer over the weekend with Dulcie’s Palisade peach ice cream, but then I had to force us into fall mode with these peanut butter cookies:

Actually I don’t think any “forcing” was involved.  Fall is my favorite season, and I am pretty sure Dulcie agrees.  These peanut butter cookies seem like the perfect thing to pack in your kids’ lunch box…if only I had a five year old, not a two year old.  I’ll have to hold that thought for a few more years.

I didn’t bother with making the fork-criss-crosses on the tops of the cookies, but you could certainly do that if you were so inclined. It’s just that I’m “too efficient” to finish off details like that.

These are as simple as it gets, as far as peanut butter cookies go. Butter, flour, sugar, peanut butter, and the other usual cookie stuff (and by that I mean baking powder, etc, etc). They’re chewy and soft and everything a peanut butter cookie should be.

Classic Peanut Butter Cookies

• 1/2 c sugar
• 1/2 c brown sugar (packed)
• 1/2 c softened butter
• 1/2 c peanut butter
• 1 egg
• 1 1/4 c flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Cream together the sugars and butter until creamy (about a minute). Add in the egg and peanut butter and beat thoroughly. Add the dry ingredients on top of the blended wet ingredients, then stir together until fully incorporated.  Use a large tablespoon to scoop out walnut-sized balls of cookie dough, place on a parchment lined cookie sheet, and bake at 375 for 8-10 minutes.  I read somewhere that you can make chewier cookies if you bake these at 300 for 15 minutes.  If you try that, let us know!

Thank you to simplyrecipes.com for the delicious recipe inspiration.