We are in the throes of birthday season at my house.
Meaning, three of my five children have October birthdays.
Which translates into a LOT of butter, powdered sugar, and heavy cream, with all the cake and homemade ice cream flying out of my kitchen.
You'd almost think I'd veer away from sweets for my Secret Recipe Club assignment this month. And I honestly tried. I was assigned to Group B's fearless leader Suzanne's blog, Thru the Bugs on My Windshield. Suzanne has a great sense of humor and some really great recipes that I wanted to try, like Salsa Verde , Chicken Asparagus Penne Pasta Salad, and Blueberry Delight Coffee Cake (which is in the breakfast category, so it doesn't count as sweets.)
In the end, I was fascinated by the idea of Apricot Empanadas and despite my tumultuous relationship with pie crust, selected them as my new recipe to try.
Unfortunately, I forgot to add apricots to my shopping list and when it came time to make them, I realized my distressing mistake. I didn't have time this week to return to the store.....so I picked something I already had ingredients for in the pantry. Peanut Butter Cookies.
I know, I know, everyone knows how to make peanut butter cookies. But seriously, sometimes I get so distracted by the oreo-stuffed, salted caramel drenched, swiss meringue buttercream covered delicacies that I forget the tried and true, simple recipes.
These were awesome.
My husband loved them.
My kids gobbled them up with gusto.
And I relished the soft, slightly chewy cookies with just one prominent flavor, peanut butter. And the little crunch of sugar on the outside sealed the deal.
Peanut butter cookies should never be forgotten.
P.S. Yes, I've tried the popular 3 ingredient peanut butter cookies - 1 cup pb, 1 cup sugar, 1 egg.
They're good. Great if you're in a pinch and out of flour or need to bake gluten free. But these are better. And don't take much longer. Really.
P.P.S. Her recipe said to roll the dough in 1 inch balls and that you'd get 4 dozen cookies. Apparently I'm incapable of rolling balls that size.....I ended up with just 31 cookies. And they weren't huge, either.
Classic Peanut Butter Cookies
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter (I used smooth, but crunchy would work also)
1 tsp. vanilla extract
1 1/4 cups flour (I used part whole wheat, part all-purpose)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Granulated sugar, for rolling
Preheat oven to 375°.
Thoroughly cream butter, sugars, peanut butter, egg, and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape into small balls; roll in granulated sugar. Place 2" apart on ungreased baking sheet. Press tops gently with a fork or meat mallet. Bake for 8-10 minutes, or until set. Cool slightly; remove from cookie sheet.
Makes 30-40 cookies.
Source: Thru the Bugs on my Windshield, originally from Better Homes and Gardens New Cookbook