This post is really about love. I’m getting married in less than 3 weeks (!!) and am thus deeply exploring all things LOVE. Including tablecloths, napkins, seating charts, sound systems, and flower arrangements. We spent some time working on our vows this weekend, and let me tell you: what a great way to define and express the way you love your partner! We had a great (and emotional) time doing that.
In writing my own vows I found an endless stream of “I promise to ____” popping into mind. I promise to rub your head every morning just how you like it. I promise to feed you enough vegetables. I promise to play chess with you every once in a while. I promise to tell you what a cute butt you have. I promise to keep a steady stream of blueberry muffins coming from the oven. I promise to OCCASIONALLY make cookies with raisins (gross).
As you can see, some of these aren’t going to make the cut for the actual wedding, but I do mean all of them.
These cookies, really, are a perfect example of my love for Derek. Bear with me. WHY would I ever bake something I don’t actually enjoy (read: peanut butter baked goods)? Well, it must be love. I would never in a million years choose to buy/make a peanut butter cookie on my own accord; however, I know he loves them so I find myself, occasionally, baking with peanut butter. I’m so nice (ha!).
This recipe was a straight-up experiment which, luckily, turned out well! I’ll admit to actually having eaten a few of these. Gasp! I’ve never understood why peanut butter cookies often have butter AND peanut butter (ok, I do get it, but I think it’s unnecessary), so I went for a full on peanut butter cookie. No butter to dilute the flavor, and the texture turned out fabulously. These are a bit like the brown butter soft batch cookies I made a while back, as far as texture and temperament goes. Don’t over-bake these, and don’t be weirded out by their dryness pre-baking.
- 1 cup peanut butter (smooth or crunchy)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 Tbsp vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1–3 Tbsp milk (only if needed)
- 6 oz chocolate chips or chunks
- Preheat the oven to 350 F.
- Combine the peanut butter and sugars in a stand mixer with a paddle attachement. Beat until fully mixed. Depending on the type of peanut butter you use, the mixture will either be light and fluffy or in tiny crumbles. Either is fine!
- Add the egg, then vanilla, mixing to combine each.
- In a separate bowl, combine the flour, baking soda, and baking powder. Mix well, then add to the peanut butter mixture. Mix to combine.
- If the mixture is extremely dry (and does not hold together at all when you try to form a ball, add milk 1 Tbsp at a time until it does. The dough should NOT be sticky or wet at all, and will barely hold together in a ball.
- Mix in the chocolate, then form into small balls. Do not flatten. Bake for 8-10 minutes.