A couple of words of wisdom from my mom about these. First of all, they are very fragile when they are warm, so no matter how much self-control it takes, let them cool before you pick them up. Drive to another state if you need to. Second, the recipe makes, um, 75-80 cookies. That’s because they are small little babies…you measure out the dough with a teaspoon. 75-80 may seem like a lot now, but when you turn around and they are gone, 75-80 will seem like nowhere near enough.
So there you go, perfectly perfect peanut butter cookies. Go make ‘em!
Recipe adapted from Gourmet