Sometimes I dislike the internet. I love this site called Thought Catalog. It’s honest, I like the way it’s written, and it makes me laugh. I read this one post that cracked me up, but then it made me think, and I mean really think.
The post is entitled “10 signs you have no life” and it has an image taken from Daria. Automatically I was hooked and it really was hilarious. Unfortunately, it mirrored my life just a little too much as of the first telltale sign. See, not only do I have a semi-permanent pile of crap next to me in my bed at all times (magazines, laptop, iPod, notebook, pen), one night I actually woke up to find almonds and dried cranberries (snacks?) scattered in between the sheets. I think it’s safe to say this was a new low in my single life.
Of course, I have nothing to wear and a million other stupid reasons to avoid going out. So, excuse me while I stuff my face with peanut butter cookies instead.
This is a typical peanut butter cookie recipe (from my mom’s recipe box) but of course I did a little experimenting. I wanted a cookie that was thicker but still chewy and containing natural peanut butter. The key to that is more flour, but keeping the baking time at around 10 to 12 minutes. Any longer, and you will end up with crisper cookies. That’s okay. They all taste amazing, and are the perfect excuse to stay home. For more classic cookies, try these jam thumbprint cookies, shortbread, or linzer cookies.
Classic peanut butter cookies
A recipe for thick chewy peanut butter cookie made with natural peanut butter
- 115 grams unsalted butter 1/2 cup, room temperature
- natural peanut butter 1/2 cup
- 100 grams granulated sugar 1/2 cup
- 100 grams light brown sugar 1/2 cup
- 1 large egg
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 125 grams or 188 grams all-purpose flour 1 cup, 1 1/2 cups
- Preheat the oven to 350°F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, and the sugars for several minutes, starting on low and slowly increasing the speed to medium. Scrape down the sides of the bowl with a spatula.
- Add the egg, and beat until it is incorporated, then the vanilla, scraping down the sides of the bowl as needed.
- In a separate bowl, combine the baking soda and salt. For chewy/softer/thin cookies, add 125 grams of flour. For thicker chewy cookies, add 188 grams of flour. Whisk the dry ingredients together then add them to the mixer bowl. Beat until combined.
Scoop the cookie dough with a cookie scoop onto parchment-lined cookie sheets, press with a lightly-floured fork to make a criss-cross pattern, and then bake for 10–12 minutes for chewy cookies or for 13–15 minutes for crispier cookies.
- Let cool several minutes before transferring to a wire rack to cool completely.