Winter break is so exhausting.
Yes, I know I’m lucky to be a teacher with a week off, and no, I’m not exactly complaining. But I maintain that there is absolutely nothing vacation-y about amusing three kids every day for any length of time.
Like today, we hit a play zone. Who doesn’t love a play zone? Bouncy houses, and bouncy slides, and car racing. It sounds great! Except my littlest one (who is in the whopping third percentile compared to all children her age) is too young to bounce. So I wound up carrying her around on my hip for three hours while my older two bounced. And I was so upset, because I really wanted to bounce, too.
Luckily, there was solace when we got home. I had these amazing peanut butter cookies waiting in the refrigerator to be baked. They were pre-formed (I shaped them while the dough was still room temp and soft), so all I had to do was throw them in the oven while I made grilled cheese for everyone’s lunch and by the time we hit dessert, they were cool enough to eat. Yes, I feel like Supermom today. Tomorrow will be a different story.
These cookies quite literally melt in your mouth, thus their name. I have never in my entire life had peanut butter cookies this thick and soft. So if you are itching to make peanut butter cookies anytime soon, go with these. You will not be remotely sorry.
Now, the same rule applies here as always. You have to take the time to chill the dough, at least 3 hours. If you don’t, these will spread and not be thick or fluffy. It’s a shame to ruin an amazing cookie because you don’t think ahead, so always work in that chill time when you make cookies. Then, take your kids to a play zone.
Or hey, if you are a person of leisure, hit Starbucks, or take an awesome nap. By the time you wake up, binge on some Netflix and make tea, your cookies will be oven-ready. All good things come to those who wait. Cookies are definitely in that category!
Peanut Butter Meltaway Cookies
3/4 cup peanut butter
1/2 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 and 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
- In the bowl of a stand mixer, beat the eggs, butter, peanut butter, vanilla, brown sugar and sugar until creamy.
- Add the dry ingredients and mix until just combined.
- Line two cookie sheets with parchment paper or silicone baking mats. Roll the peanut butter cookie dough into balls and press a fork gently into each one, creating the traditional pattern. The cookies will flatten slightly, but not much.
- Cover the cookies with plastic wrap and chill for at least three hours.
- When you're ready to bake, preheat the oven to 350. Bake the cookies for 9-10 minutes, no longer. They will not look done. Remove them from the oven and let them cool completely. Remove to a plate when cool.