I made peanut butter cookies because my dad, whom I call "Mike," loves peanut butter. These cookies were AWESOME, said Mike. I thought so too. Mom liked them because they were sweet, salty, and crunchy-- but not too sweet, salty, or crunchy. Everything was in balance.
We know they're good because our friend Scott ate a bunch of them.
We made these cookies two ways: Some with peanut m&ms (my idea) and some with sugar and fork prints. The cookbook also said that you could make a thumb print and fill the hole with your favorite jam. If you do this, write and tell us how it works out!
I thought the m&ms were best:
Perfect Peanut Butter Cookies (from Baking Kids Love)
1/2 cup (one stick) unsalted butter, softened
1/2 cup tightly packed light brown sugar
1/2 cup sugar-- and 1/4 cup more for the topping
1 large egg at room temperature
1 tsp. pure vanilla extract
3/4 cup creamy peanut butter (or chunky, if you like) at room temperature
1 3/4 cups unbleached all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350 degrees. Line the baking sheets with parchment paper.
Put the butter and both sugars in a large bowl. Mix-- with an electric mixer-- on low for 1 minute. Turn up to medium and mix another minute.
Add egg and vanilla and beat on low speed until well blended. Add peanut butter and beat until well mixed. Scrap down the bowl.
In a separate bowl, whisk the flour, baking soda, and salt until well blended. Add dry ingredients to peanut butter mixture and beat until dough is smooth.
Scoop up small bowls of dough and roll the dough between your palms, making little spheres. Either dip a fork in sugar and press down firmly-- then dip the fork in sugar and press the other way, making a crisscross pattern. Or press down with your thumb and add jam or an m&m in the middle.
Bake for around 11 minutes.