It's almost back to school time here in the Seattle area for my grandchildren. It's been a really good summer for them, their mom has kept them busy with fun activities that they have loved, but it's time to get ready for the school year ahead.
For some reason, peanut butter cookies always make me think of elementary school. It must be because my own mother packed them in my lunch on occasion, and I can still recall how wonderful they smelled, and how delicious they tasted. Good memories for sure.
This recipe for Chunky Peanut Butter Cookies is from Martha Stewart, and it's very quick and easy. They always turn out just crispy enough, but just soft enough to melt in your mouth. Pair them with a glass of milk, and they are pretty near perfect.
I know I'll be making a lot of these cookies to tuck in lunch bags, and have on hand for afterschool snacks for my grandchildren. And if you have any leftover, they keep well in an air tight container for up to a week.
Recipe for Chunky Peanut Butter Cookies
- 1 1/2 cups crunchy peanut butter
- 1 cup packed light-brown sugar
- 1/2 cup (1 stick) softened unsalted butter
- 1 large egg
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 teaspoon baking powder
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside.
- In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness.
- Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Makes 2 dozen cookies.