Yummmmmmmmmmmmm. Cookies

Everyone who knows me knows that I have the biggest sweet tooth. I will pick sweet over savory any day, anytime, or any way. I looooove me some sugar, so when I woke up this morning craving something delicious I knew just what to make. Peanut Butter Cookies. Hooray!

I have not had these sweet treats in quite a while. In fact, I am always on the lookout for what I will someday consider the perfect cookie recipe. Today, I decided to make the recipe from Alice Medrich's book, Chewy, Gooey, Crispy, Crunchy Melt in Your Mouth Cookies
I was not disappointed. The cookies were melt in your mouth delicious. Just ask my little taste tester doggie, Tank. He stole one when I was out of the room. Little stinker! The key to these cookies is to refrigerate the dough before you bake them and to also let them cool and set before you eat them. Otherwise they tend to crumble if you try and eat them straight out of the oven. Don't judge me. Sometimes I am a little impatient. Hee hee!

One thing is for sure, these cookies have put a smile on my face. So far this recipe is one of the best cookie recipes for Peanut Butter Cookies but I still would like to find one that will make a chewy cookie not just a melt in your mouth one. Or maybe a chewy, melt in your mouth one. Hmmmm. I may have to try and experiment in the kitchen. Challenge accepted!

Anyway, please give this recipe a try if you waking up craving something sweet and delicious as well. I hope everyone is having a good day!

Peanut Butter Cookies
from Alice Medrich

Ingredients
1 1/2 c of all-purpose flour
1/2 tsp baking soda
3/4 tsp sea salt
8 T of unsalted butter, softened
1/4 c packed dark brown sugar
3/4 c granulated sugar
1 large egg
1 tsp vanilla
1 1/4 c natural chunky peanut butter

Directions
Combine the flour, salt, and baking soda in a bowl and mix with a whisk or a fork.
In a large bowl mix the butter with the sugars and blend for about a minute with a mixer until smooth and creamy but not fluffy.

Add the egg, vanilla, and peanut butter and mix until well blended. Add the flour mixture and stir until evenly incorporated. Wrap and refrigerate the dough for at least 2 hours or if possible over night.

Preheat oven to 325 F. Position racks in the upper and lower thirds of the oven.
Scoop slight level tablespoon of dough and roll into a ball. Set about 2 inches apart.

Press them down slightly with a fork and make a criss- cross pattern.

Bake 12-16 minutes until lightly colored on top and golden brown on bottom. Make sure to rotate the cookie sheets half way through to ensure even baking. 

Cool cookies completely before stacking and storing. Enjoy! They will keep for up to 2 weeks in an airtight container.