it’s a year of cookies! {week 1}

Hello 2018.

While no one quite knows what this year may dish up, I say let’s serve it with a few cookies!

Nothing fancy…just lots of fun.

One new cookie recipe, each week, all year through, what do you think?

It’s been such a joy to have you journey with me for a year of pie, and I’d be delighted to have you continue to follow along! Please, please know how grateful I am to get to have this little creative outlet to share and swap recipes with you.

Let’s begin with my very favorite peanut butter cookie recipe…these peanut butter gems are what cookie dreams are made of…soft and crispy in all the right ways. Dear Maryanne over at The Little Epicurean, bless you, bless you for this recipe, there is magic in these here peanut butter cookies. Ya’ll.  Bake them up and enjoy every little last crumble!

{week 1} Crinkle Peanut Butter Cookie:

1 1/3 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
3/4 cup smooth peanut butter
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In the bowl of stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Add brown sugar and peanut butter. Beat until mixture is creamy. Add egg and vanilla and mix until combined. Scrape down bowl as needed to ensure thorough mixing.

Add flour mixture and mix on low speed until there are no longer any dry streaks of flour.

Using a 1.5 tablespoon cookie scoop, portion out the peanut butter dough. Roll dough in granulated sugar. Then rolled dough in powdered sugar until coated. Place cookie balls at least 2-inches apart on a parchment lined baking sheet.

Bake cookies for 15-18 minutes until the edges of the cookies are set and the cookies are cracked on top. Allow cookies to cool in pan for 3-5 minutes before transferring to a wire rack to cool to room temperature. Enjoy!

Source: The Little Epicurean