Now, it’s been a week since my surgery… so that means I can start eating normal food again! Hooray! My sweet tooth has been satisfied for the past week by McDonald’s vanilla ice cream cones. I know what you’re thinking.. “McDonald’s… Really?!” Well, truth of the matter is I go there quite often solely for this reason. The ice cream cones there are hands down my guilty pleasure. They’re dirt cheap and delicious! Plus, the McDonald’s by me is open 24:7.. perfect for that late night craving. I don’t recommend much of anything else from the menu, though.
My weekend officially started as of today since I don’t have any more classes for the week, meaning it was time to bake. Picking my brains on what was okay to bake (judging on what was okay for me to eat), I decided I wanted a soft cookie. It couldn’t have anything too crunchy or hard, as chewing is still a bit of a task for me. It couldn’t have anything too small mixed in, or it would get stuck in my fresh hole-like wounds (sorry for the unattractive picture). Peanut butter cookies it was!
This is the best peanut butter cookie recipe that I’ve used. They’re not too fragile, they can hold their shape once cooled, and are melt-in-your-mouth soft! This makes just over 2 dozen cookies. You can easily double the recipe if you want more, but I was just baking for me and my boyfriend so I didn’t need a million cookies. I used Trader Joe’s organic creamy butter to make these cookies, and they were fabulous! I usually use JIF for my peanut butter, but went for a little change thanks to my healthy eating boyfriend. Yup.. he’s converted me. I’m stuck on Trader’s Joes organic PB from now on (…like how I’m stuck on everything else at Trader Joe’s, LOVE that store!). Feel free to add in some chocolate chips or M&M’s to the recipe if you’d like a little extra kick to your peanut butter cookies.
1 1/2 cups AP flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup butter
3/4 cup peanut butter
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
2 medium sized eggs
extra sugar for rolling
- Preheat over to 350 degrees.
- Beat together the butter, peanut butter, and vanilla extract. Mix in both sugars, salt, and baking powder.
- Gradually mix in the flour, half at a time.
- Beat in the eggs, one at a time.
- Roll into 1 1/2 inch balls and then roll the balls into sugar. Using a fork, flatten the cookie and make a criss-cross pattern. Bake for 12-13 minutes. Let cookies cool on the cookie sheet after taking them out for about 8 minutes before removing them with a spatula. Cool completely before storing. Enjoy!