Hello, cookie fabulous-ness!
I put these in the “breakfast” category on the blog due to yesterday’s blog post haha.
Now. This is one of those recipes that gets better as it ages. While these are perfectly delicious right out of the oven, I think they are even more awesome about six hours after baking when they’ve had time to completely cool. And when you bite into them they make your mouth dry with a dryness that only milk can satisfy. You know what I mean?
So pretty much every small-batch cookie recipe you see on the internet will make some mention of, “I have to make small-batch cookie recipes because otherwise I’d eat a dozen cookies all at once.” If you feel that drawn to cookies that could be a sign 1) you just need to be eating them more so you don’t feel so deprived or 2) you need to check in to see if you have a variety of ways to soothe your emotions that aren’t only going to food. Sometimes a cookie can help your situation in that moment…and sometimes it can’t. You get to decide if a cookie is the right coping mechanism for what is going on in your day.
I like small batch cookie recipes because you get to have a new flavor of cookie consistently. And Andrew doesn’t get too excited about cookies so a lot of times I’m the only one eating them in our house. But another option I love, rather than small batch recipes, is to just keep frozen cookie dough in the freezer for anytime cookies. These freezer cookies got me through the early newborn days. They are so good. And so are these peanut butter ones. I recommend enjoying ’em with a ice cold glass of chocolate milk.
Two Thick & Soft Peanut Butter Cookies
Yield: makes 2 palm-ish cookies
Prep Time: 3 minutes
Cook Time: 12 minutes
Total Time: 15 minutes
2 tbsp peanut butter
2 tbsp butter
2 tbsp brown sugar, packed
2 tbsp white sugar
1 egg yolk
1/4 cup + 2 tbsp all-purpose flour
1/4 tsp vanilla extract
1/4 tsp baking soda
Preheat oven to 350ºF Softened in microwave for a few seconds. In a bowl, combine all ingredients. Use you hands to bring the dough all together. Roll into 2 balls and press flat a couple times with the back of a fork. Bake for 12 minutes.
I used a Jif style peanut butter.