Deliciously addictive Peanut Butter Cookies

Finally. After a month of not baking, I just had to do something. I felt something was missing. I missed the smell of freshly baked cookies and the satisfaction of baking a batch of good brownies and so on.

So during the weekend, I sneaked away from my books and went to bake something quick and easy - Peanut butter cookies.

I know I did bake some a few months back but this time, I used a different recipe, one which required refridgeration. I thought it was pretty interesting and thus, gave it a go.

The end result was rather yummy - that is, if you love peanut butter as much as i do. I love the crumbly texture. It can be quite heavy (imagine how much butter goes in!) but I guess it was a timely bake, because I ran a half marathon (21.1km) two days ago and these cookies were perfect before and after runs... gave me all the energy I needed.

Oh and if you were wondering how to get the stripey indentations, well this might explain it better:



that's right.. all you need is a fork! cool huh?

Anyway I love these cookies. Goes well with a hot cup of cocoa... Mmmm and I tell ya, the aroma of these cookies is to die for. Amazing stuff.

Now, I am itching to bake some cupcakes using the Magnolia Bakery recipe! ahhhh... i can't wait for the weekends... it's now the only time i have to bake. I miss my freedom to bake as and when i can!

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Peanut Butter Cookies

1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract

Method:
1. Preheat oven to 350°F. Generously butter two baking sheets.

2. Sift the flour, baking powder, baking soda and salt together; set aside.

3. In a large bowl of electric mixture combine the melted butter, sugars, peanut butter, egg and vanilla extract. Beat just until well blended. Add the flour and stir with a wooden spoon until combined.

4. Refrigerate cookies until dough is stiff enough to shape into balls, about 2 hours. Using a tablespoon scoop out dough and with wet hands shape into 1 inch balls. Place 2 inches apart of baking sheet. Using the tines of a fork or a cookie press lightly press on the ball of dough to slightly flatten and make an indentation.

5. Bake until bottoms are golden brown, 12 to 15 minutes. Let cookies cool briefly on the pans. Using a wide flexible spatula transfer the warm cookies to a rack to cool.

Makes about 36 cookies.

*Taken from Williams-Sonoma Cookie cookbook.

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