Emergency Peanut Butter Cookies

I hate having people over and not having something to offer them. Other than my charming

personality, obviously but you can't eat that. So what do you do when you have a guest coming over who doesn't drink tea or coffee and is allergic to chocolate? Find new friends. No, I'm kidding, sort of. It's good to have people in our lives who challenge us and to be fair, if he wasn't such a weirdo I never would've discovered this amazing peanut butter cookie recipe. So even if he turns out to be a complete dud in the end at least I can drown my sorrows in a chewy, nutty gem that, come to think of it would be delicious with a slab of dark chocolate in the middle. 

                                                                       Chewy Peanut Butter Cookies

Makes about 20 small cookies

1/2 c butter, softened

1/2 c sugar

1/2 c packed dark brown sugar

1/2 c crunchy natural peanut butter

1 egg 

1 tsp vanilla

1 1/2 c flour

1 tsp baking soda

-Preheat your oven to 180ºC (350ºF - gas mark 4).

-In the bowl of a stand mixer (or in a bowl with a wooden spoon and a little elbow grease) cream butter and sugars.

-Add the peanut butter, egg and vanilla and mix until blended.

-Blend in the flour and baking soda until just combined. 

-Scoop in small balls and place on parchment lined baking trays.

-Bake for about 10-12 minutes, keeping an eye on them until they're evenly golden brown and the tops are starting to crackle. 

- Store in an airtight container for the all of two days they will last before being gobbled up. These lasted three until Carl came home but we were also using them as a main source of fuel as I've been too lazy to grocery shop this week. 

You can make substitutions here if you need to, any peanut butter can be used but your cookies will be a bit sweeter if you use a peanut butter that contains sugar. If you only have unsalted butter then just add between 1/4 and a 1/2 tsp of salt depending on personal preference and dietary needs. If you don't have dark brown sugar any brown sugar is fine I just prefer to use dark whenever I can as I like the darker molasses flavour that it gives things. Whatever floats your boat though! 

Happy Baking (and socializing!)
-Holly