Soft-yet-crunchy peanut butter cookies

You know what is a beautiful side of pregnancy? Cravings. I haven’t had many of them this time around, so when they strike I think it’s really important that I pay attention to them. So tonight, I suddenly thought to myself “You know what sounds amazing? Peanut butter cookies!” I immediately went to the cupboard to see if I had enough peanut butter to spare for cookies and Hooray! I did 🙂

I’ve had this particular recipe saved for quite a while and I’ve really been looking forward to trying it. And let me just say, they were wonderful (I’d know. I ate one. Or twelve. But who’s counting?) They combine my two favorite aspects of peanut butter cookies- the super-soft inside with a slightly golden crispy crunch on the edges. Perfection.

Ingredients:

1/2 cup butter, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour

Directions:

Preheat oven to 350.

In the bowl of an electric mixer, combine together eggs, butter, sugar, brown sugar and vanilla and mix until creamy.

Add in flour, baking soda and salt and blend until combined.

Chill dough in the fridge for 15 minutes (I totally forgot this step. Whoops. I MUST get better at reading directions one of these days.)

Scoop out dough and roll into balls by hand. Place each dough ball on a lightly greased cookie sheet, then press down on the tops of balls with a fork to make a criss-cross.

Bake for 7-10 minutes, or until edges are ever-so-slightly golden.  Remove cookie sheet from oven and let the cookies cool for a few minutes, then transfer to a cooling rack.

Then, if you’re me, proceed to eat your weight, plus some other peoples’ weight in cookies. Enjoy!

Source: Amber’s Delectable Delights