Peanut Butter Cookies

I’m stressed out, y’all.

October is always busy, and this one is no exception-- but these past few weeks have been straight madness. A to-do list that never ends. That pretty little chore list, a few posts down? I haven’t completed the full list in three weeks. (I’m still on the schedule though. I didn’t do laundry on Friday, but I did grocery shop yesterday and Todd and I have every intention of cleaning the bathrooms tonight!)

But, there are always bright spots, even in the most maddening of weeks. This week? Violet practicing her giggling is high on that list. And these are a close second.

There aren’t a whole lot of situations that a good peanut butter cookie won’t make better (unless you have a peanut allergy, of course L but hey, give this a go with sunflower seed butter or something! I mean, why not?)

Recipe and photo props to my favorite magazine ever.

Day Brightening Peanut Butter Cookies

Makes 32 cookies | Hands-On Time: 30m | Total Time: 45m
Ingredients

• 2  cups creamy peanut butter (not the all-natural variety)

• 1 1/2 cups granulated sugar

• 1/2 cup packed light brown sugar

• 2  large eggs

• 2  teaspoons baking soda

• 2  teaspoons pure vanilla extract

• 1/2  teaspoon kosher salt
• 
  

Directions

1. Heat oven to 350° F.
2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Enjoy!