“Sooo, ummm… do you like peanut butter cookies?”

We’ve been married for 6 months and 17 days and I really didn’t know how my husband would answer that question. I actually couldn’t remember if I liked peanut butter cookies. The last time that I can remember eating peanut butter cookies, I remember standing on a chair so I could see the top of the counter (or table) to help my mom. My job? To use a fork and form the traditional criss-cross on the cookies.

I like peanut butter. I like cookies. The recipe name includes the words “Best” and “Ever” – what could go wrong?

Absolutely nothing. I’ve seen and heard mixed reviews about flourless cookies (this peanut butter cookie recipe is flourless), but these cookies – they were peanut buttery and they were cookies and they were good! Even though I’m a chocolate girl through and through, I still managed to put away two of them with a big tall glass of ice cold milk just before bed! I remember peanut butter cookies being slightly crunchy – soft only if you ate them immediately out of the oven. These cookies, however, were soft for four days (stored in a large ziploc freezer bag on the counter where we could get to them easily).

Best Peanut Butter Cookies Ever, adapted from AllRecipes.com
1 cup creamy peanut butter
1 cup sugar
1 egg
3/4 tsp vanilla
1 tsp baking soda
pinch of salt

Stir together sugar and peanut butter until well mixed. Beat in egg, vanilla, baking soda and salt. Put dough into the fridge for 15 minutes.

Preheat oven to 350. Form dough into 2 inch balls and use a fork to spread the cookies and make criss-cross pattern on the top. Bake for 10 minutes, remove and allow to cool on baking sheet for 5 minutes. Transfer cookies to rack to cool completely.

Yields 12 cookies

And for the record – yes, my husband likes peanut butter cookies. Actually, he gets one every day at lunch from the deli near his office. Who knew

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