So every winter right around the holiday time, one particular cookie jar appears in my mom’s kitchen. In my family, this cookie jar means one thing and one thing only. Little baby peanut butter cookies. They are the only cookie that ever goes in this jar. And not just any peanut butter cookie…the best little precious peanut butter cookie you have ever tasted. Light, melt-in-your-mouth little bites of happiness.
The teenager says they are her favorite cookie in the whole wide world, and this is from a child who feels about chocolate the way I feel about bacon. So for her favorite cookie to be one that is NOT chocolate…well, you get my drift.
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!
- 1 cup peanut butter, creamy or chunky
- 1 cup sugar
- 1 teaspoon baking soda
- 1 large egg, beaten
- Preheat oven to 350 and line a cookie sheet with parchment paper.
- Cream together peanut butter and sugar.
- Mix egg and baking soda. Add egg mixture to peanut butter mixture and mix until combined.
- Roll level spoonfuls of dough into balls and using a fork make slight crosshatch marks in each.
- Bake for 9-10 minutes. Cool 2-3 minutes on the cookies sheet, then on a rack. (Just slide the paper on to the rack aafter the first cooling. The cookies are very fragile when warm.)
Recipe adapted from Gourmet