peanut butter cookies…and my new strategy for cooking everything

I swear to you, this is not going to become a baking blog – because, despite how it looks, I am not near a good enough baker to instruct anyone.  Seriously – if you tried my Christmas you’d know what I was talking about…

But lately, I just seem to be going through this weird baking phase.  Which, honestly, probably won’t last any longer than my bangs phase or my boot socks phase, except at the end of this one, I’ll be 400 pounds (tomorrow…BISCUITS!).

But let’s not worry about that right now, because I just made the yummiest cookies!

I adapted this recipe from the meaning of pie and filed it away, waiting for just the right opportunity.  Then yesterday, just like that, I was craving peanut butter cookies…is there a better opportunity than that?


Sweet and Salty Peanut Butter Cookies

1½ sticks butter (¾ cup), softened
1 cup sugar
½ cup brown sugar
⅓ cup honey
1 cup peanut butter (I prefer the crunchy kind, but smooth works great too)
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons sugar in the raw (plain sugar will do, but it won’t have the texture of raw sugar)
1 tablespoon fleur de sel

~ Cream together butter, sugar and brown sugar in/with an electric mixer for 3 minutes
~ Add honey, mix. Add 1 egg, mix. Add another egg, mix. Add vanilla and peanut butter and mix everything thoroughly (all the separate mixing seems redundant, but it makes the batter really light and airy)
~ In a separate bowl, combine flour, baking powder and baking soda; then add a bit at a time to your batter.  Mix only until combined (do not over mix)
~ Store your dough in the fridge for 30 minutes
~ While your dough is chilling, pre-heat the oven to 350 F
Here is where the magic happens…
~ On a plate, mix the sugar and salt
~ When your dough has chilled out, form it into balls and…are you ready for this?
~ the dough is very floofy, so the balls will be misshapen when you transfer them to the cookie sheet, but that’s cool because you are going to press them with a fork anyway
~ make sure you don’t place them too close together, because they will spread (that being said, I got 5 rows of 4, but it also depends on how big you like your cookies)
~ Pop those bad boys in the oven for 9 minutes, until they just start to brown (you may not think they are not done, but they are – take them out NOW. If you wait any longer, you’ll need a glass of milk for dunking)
~ Let them rest on the baking tray for a few minutes before moving them to your cooling rack because they are still really soft
~ Seal in an airtight container (or in your belly…I’m not here to judge)
Makes anywhere from 30-60 cookies depending on how big you make each cookie

You can tinker with the sugar:salt ratio, but for me this is perfect.  The salty-sweet coating gives the whole cookie a nice crust, and using the fleur de sel gives you slightly bigger chunks of salty goodness intermingling with all the sweet.

This just might be the perfect cookie.

In fact, I just might take every cookie I ever make and roll in sugar and salt first.

Hell, I just might take everything I make and roll it in sugar and salt first!

You know you want to come over for dinner…

Do you like my adventures in the kitchen, or do you wish I would step away from the stove (or at least stop writing about it)?

0 thoughts on “peanut butter cookies…and my new strategy for cooking everything

  1. So when ARE you bringing me some baking love? Really, don’t you deliver????? LOL these cookies look as awesome as the s’more bars did…move over Phil there’s some competition in the kitchen!

  2. That’s really mean…stacking them like that. What, are you going to put chocolate ice cream between them for ice cream sandwiches next? (ginger ice cream is good with PB cookies, too).

    Just ONE more thing I miss in not eating wheat or peanuts. I could always get my act together and make almond butter cookies…or you could!

Leave a Reply

Your email address will not be published. Required fields are marked *