D.I.Y: THE EASIEST PEANUT BUTTER COOKIES
You ever have a night where you really want some fresh baked cookies, but it’s late or dark or cold or you already took your pants off and a trip to the grocery store is the last thing you want to do? These cookies are the answer. You might even have everything you need. They’re so simple, you can get a batch made in the time it takes you to finish an episode of Girls.
Yields about 2-3 dozen cookies, depending on how big you make them.
-2 cups [creamy] peanut butter
-2 cups sugar (consider substituting 1 cup with brown sugar if you prefer)
-1 tsp vanilla
-1 tsp baking soda
-chocolate chips, toffee chips, spices, etc
-cookie sheets + foil/parchment paper
Preheat your oven to 350F.
1. Combine sugar and peanut butter. It will be awkward, but after a couple minutes it will combine nicely.
2. Add eggs.
3. Pinch off small amounts of dough. Roll around into a little ball (slightly larger than a gum ball) then press to flatten a bit. Place cookies an inch or so apart on a cookie sheet (they won’t spread too much, but give them room to bake).
TIP: Line the cookie sheets for easier clean up and to make it easier to transfer cookies to a cooling rack.
4. Press the back of a fork into each cookies twice to make the cross hatch pattern.
5. Bake for about 10 minutes. The cookies will be very delicate right out of the oven. Lifting them from the cookie sheet straight to the cooling rack by transferring the full aluminum foil (or parchment paper) sheet will keep the cookies from falling apart. Let cool for another 5-10 minutes to stiffen up/set.
6. Eat. Enjoy.