There is nothing like a good homemade peanut butter cookie! I tell myself they’re healthy (yeah, right) – full of protein, ha. Well, not so bad if you only make the once in a great while! This recipe makes a lot, so share with your neighbors! I shared some and froze some so we weren’t eating them all! Try to control yourself with the cookie dough…. good luck!

Here’s the recipe! (Click here for a printable version minus the photos and comments)!

Here goes…

With a mixer, beat together the butter, sugar and brown sugar…

Add eggs and vanilla… mix just to get the ingredients blended together nicely…

Oooh, yeah, this is what you want to see!

I put dry ingredients (flour, baking soda, salt) in a separate bowl, then give it a stir to mix it around, and then add to the wet ingredients…

Next… add the magic touch… the ingredient that makes peanut butter cookies, well… peanut butter cookies! Add the peanut butter, and mix to combine.

Get two teaspoons, scoop one teaspoon (mine are rather small, they get larger as they bake), then use the other spoon to drop it onto the un-greased cookie sheet…

Pick up the little blop of heavenly dough, and roll between your (clean!) palms lightly to form a ball. In no way does it have to be perfect!

Then dip a fork in water (and shake off excess water) then lightly press down…

If you’re feeling fancy, press the opposite direction…

You will not believe how wonderful these smell!

TO FREEZE AND BAKE LATER:

This recipe makes a lot of cookies (nearly 6 dozen). So I am sure to share and freeze some so that we don’t end up eating them ALL.  To freeze, drop by teaspoonful onto cookie sheet then roll into balls leaving enough space between each cookie to “breathe” (allowing them to freeze).

Then wrap in wax paper and then plastic wrap. For some reason I forgot the wax paper this time. No big deal…  wrap them up good and put in the freezer several hours until they are frozen and hard.

Once they are frozen toss them into a zip top freezer bag and be sure to label. I like to add directions for baking as well so I don’t have to look it up! To bake after freezing: place on a cookie sheet and wait until they defrost (doesn’t take too long) (you need to press with a fork dipped in water and you can’t do this when they’re frozen). Then bake at 350 degrees F for 10 minutes!

ENJOY! I think these will quickly become a favorite!!

F L A S H B A C K

O n e  Y e a r  A g o:             Featured Artist… Paula Frizbe!

T w o  Y e a r s  A g o:         Island House Hotel, Mackinac Island, MI

T h r e e  Y e a r s  A g o:   Panera and their Chicken Noodle Soup

Catch you back here tomorrow!