John’s been asking for peanut butter cookies. I’ll admit that they’re one of my favorites, too. Probably because they’re so creamy, soft and flavorful with few ingredients.
Now I don’t know about you, but when I make a batch of cookies and bake all of them at once, I have a really hard time not eating more than my fair share of warm, delicious, soft, fresh-out-of-the-oven cookies. Instead of giving myself something to be tempted with, I decided to bake only a sheet’s worth of cookies, enough for a few days (hopefully). I just froze the rest of the cookie dough so that I could bake as many cookies as I wanted the next time.
If I just want one, I can just bake one. But who am I fooling.
You can use whatever kind of peanut butter you want, but I went for a creamy one because I didn’t want a crunchy cookie.
Peanut Butter Cookies
Makes 18-24 cookies
- 1 stick of butter, softened
- 1 cup creamy peanut butter
- 3/4 cup sugar + 1/2 cup sugar for rolling
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp half and half
- 1 1/4 cup all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp nutmeg
Preheat the oven to 350 degrees.
While the oven preheats, set the butter on top to soften. Once softened, add the butter and peanut butter to the bowl of a standing mixer. Beat of 3-4 until butter is incorporated and mixture is light and fluffy, about 2-3 minutes.
Add both sugars and mix until combined. Add the egg and half and half and stir.
In a separate bowl, add the flour, baking soda, baking powder, nutmeg and whisk to combine. Add to the peanut butter mixture in half cup increments and mix on low until all flour is incorporated.
Brandy was hiding under the table.
Roll into 1″ balls. Add the 1/2 cup of sugar into a small bowl and roll the cookie dough balls until all sides are covered. Roll 9 cookies and place them on a baking sheet with silicone pad or parchment paper. Bake for 10-11 minutes. Cookies will crack a bit on top and look a bit undone but they will be fine once they cool.
Roll the rest of the cookies out, cover in sugar, and place on another baking sheet. Put the sheet in the freezer and let sit for about an hour or until cookie dough is frozen. Place cookies in a freezer bag and date. Pull out individual cookies on a as-needed munchie basis.
To reheat frozen cookies: Lay out your desired amount on a baking sheet to thaw. You CAN put them in the oven while frozen but they’re going to take much longer. Preheat the oven to 350 and bake for 10 minutes. These cookies are best eaten immediately.