Who is done with their holiday baking? Who doesn’t even DO holiday baking? I love to bake, but I get it, I really do. There is one word that sums up this season.
Did you think I was going to say cheer? Goodwill? Joy?
Oh I so want to say those words, but right now, all I really feel is tired. The thing about this tired though is that it is a happy tired. I love this season, so even when I feel tired, I am still filled with the excitement of the season.
But man, oh man, is there a lot to do. I wish I could send out some energy to all of you that are feeling the same! Remember the days as kids when the holidays meant a super long break and lots of fun, lazy days? I sure do. I think it is opposite day when you turn into a grown up!
Back to the holiday baking…I keep thinking I am done with it, but then I keep doing more. Could this be why I am exhausted? I mean, I think I am the complete cause of the exhaustion sometimes!
Well, this cookie recipe was one of the first I made. I always try to have a good variety of cookies on hand for the holidays, and a peanut butter one is a must.
There is something about peanut butter cookies, I absolutely love. I have tried several different variations, and they all have something to offer, but of all that I tried, this one is by far my favorite!
Instead of the flat, slightly chewy peanut butter cookie that we all know and love, this one has a fluffier texture. The center is almost what I would call smooth and creamy! When you bite into this cookie, it almost melts in your mouth. Hence the name. I am so creative huh?
I bake a lot of cookies. Some are flops each year and some are winners. This is the cookie recipe you will have on your list to make year after year.
- 1 large egg
- ¾ cup creamy peanut butter
- 1 stick unsalted butter, softened
- ¾ cup brown sugar
- 1 tablespoon vanilla extract
- 1¼ cups + 2 tbsp all-purpose flour
- ½ teaspoon baking soda
- ¼ tsp salt
- With a hand mixer on low, combine egg, peanut butter, butter, brown sugar, and vanilla extract.
- In a small, separate bowl, combine flour, baking soda and salt
- Slowly add the flour mixture to the butter mixture, mixing on low and scraping down the sides
- Mix until just combined
- Line a large baking sheet with parchment paper
- Using a large cookie scoop (about ¼ cup) scoop dough into a smooth ball and place on sheet
- Make sure cookies are spaced at least two inches apart
- When you have scooped all of the dough, chill cookie balls on baking sheets for at least 2 hours
- Preheat oven to 350 degrees
- Bake cookies for 9 minutes
- The cookies will look slightly under baked when you take them out. Do not fear!
- They will continue baking slightly as they cool for one minute on the sheet
- Transfer cookies to a cooling rack and let cool completely
- Enjoy right away, store in a sealed container for up to three days or freeze for up to a month
What is your favorite holiday cookie recipe?