Best-Ever Peanut Butter Cookies

I’m tired of following rules.

Rules are so boring. And restrictive.

Think about it. You have to talk quietly indoors. And that conversation has to be ‘socially acceptable.’ You can’t wear white after Labor Day. Along that note, you also can’t mix brights with pastels; navy with black; or mix animal prints without risk of looking like a scary blind bum.

I get that some rules are necessary, like stopping at red lights and not murdering people and stuff. But some rules are so superfluous. Especially food rules. I mean, it’s food. Not a fashion faux-pas. Not a live-saving regulation.

Like, you can’t eat dessert before dinner or you’ll somehow spoil it. Um, I’m sorry, but how is eating something delicious before dinner ‘spoiling’ it? If anything it’s preparing your taste-buds for more deliciousness that is soon to come. Like a taste-bud teaser. A tantalizer, if you will. Yup, I definitely just said ‘tantalizer.’

Or that you can’t make cookies without butter or flour. Move over, Flourless Chocolate Cake, because I have a true contender for you in the flourless but flavorful department that breaks alllll the rules but does so with tons of class and lots of yumminess. It’s my Best-Ever Peanut Butter Cookies, and excuse my language, but they definitely kick some ass and make all the rule-breaking look so very good.

Best-Ever Peanut Butter Cookies

1 cup creamy peanut butter AND 1 cup chunky peanut butter
1 cup sugar, plus 1/3 c more for rolling
1 cup brown sugar
2 eggs
1 tsp baking soda
1 tsp vanilla

1. Preheat oven to 350 degrees F. Lightly grease and pat down cookie sheets. Using an electric mixer, blend together peanut butters and sugars until well combined. Add in remaining ingredients, blending until everything is completely incorporated. Batter will be VERY thick.
2. Using a small cookie-dough scoop or a teaspoon, roll teaspoon-sized balls of dough in a small bowl of remaining white sugar. Place two inches apart on cookie sheets. Using a sugar-sprinkled fork, lightly press cross-hatch patterns into the cookies. You could also sugar the bottom rim of a glass to flatten cookies if you prefer as well.
3. Bake cookies approximately 8-10 minutes, switching pan positions halfway through baking time. Let cool on cookie sheets for about 5 minutes, then carefully transfer to wire racks to cool completely.

These cookies are slightly crispy, slightly chewy, and completely spectacular. And this is coming from a girl who doesn’t even like peanut butter. They’re so good, I’ve made them twice this week. And I am pretty sure I just convinced myself to make another batch right now–so you should, too.

xo, Hayley

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Comments

  1. I recently discovered your website and may I say WOW! this is a dessert lovers dream! I have made the Best Ever Peanut Butter Cookie Recipe with one small addition, my son is a huge trail mix lover so I added a cup or so of his favorite trail mix to the recipe and they are very good. I also put the cookie dough in the fridge for about an hour and the cookies were very chewy. Your website is wonderful, so colorful and inviting it is definitely going to be a daily go to for me.

    • thedomesticrebel says:

      Pam, thank you so much for the sweet words! Adding trail mix is an awesome addition to those peanut butter cookies–I need to keep that in mind next time I make them! So glad you’re happy to have found my site — thank you! xo.

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  1. […] found this recipe years ago and I can’t even remember where, but I’ve been making it regularly since and […]

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