My 6th grader eats peanut butter sandwiches every single day for lunch. EVERY DAY! For snack she asks for peanut butter toast. So I thought, just for her, I would put her much loved condiment in the shape of a cookie.
Now I had to make these twice. My first go round I nearly set the house on fire. The directions to the recipe I followed suggested that I bake the cookies on parchment paper. This made the oven smoke. Now I don't know if it was my fault, the oven's the paper or Martha's... but the second go round the cookies were heaven! So I have copied the original recipe/directions. But if you want to take my advice ditch the paper and lightly butter the cookie sheet!
Ingredients:
8 tablespoons (1 stick) unsalted butter
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
(Marthastewart.com)
Directions:
Step 1: Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. (Like I said I would skip the paper)
Step 2: In mixer on level 2 with whisk attachment cream butter, peanut butter, and both sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until well combined.
Step 3: In a medium mixing bowl, sift flour and baking soda together. Add to the butter mixture, and beat just to combine
Step 4: Scoop out 2 tablespoons of dough, shape into a ball, and place on one of the prepared baking sheets. Repeat with remaining dough, placing scoops 3 inches apart. Dip the tines of a fork in warm water; press the dough balls lightly with the back of the fork to flatten them slightly (dip the fork back in the water for each dough ball, to prevent sticking)
Step 5: Transfer to the oven, and bake until golden brown, 18 to 20 minutes, rotating the baking sheets between the oven shelves halfway through baking. Transfer baking sheets to a wire rack to cool
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