Perfect Peanut Butter Cookies

When I was a teenager, trying to impress a handsome young man, I made these lovely cookies. While the butter and peanut butter were blending on medium speed I was…umm…distracted, by aforementioned handsome young man.

Ahhh, youth.

ANYway, when I turned my attention back to the cookies at hand, the mixture looked all whipped and pretty–like it had had the living daylights beat out of it. I went on with the recipe like I’d meant to do it and it worked without a hitch. The cookies were incredible. Not heavy and crumbly–like SOME peanut butter cookies I know– but soft and fluffy and positively perfect.

So perfect, in fact, that I hesitate to call them just…cookies. It seems more appropriate to call them something exotic, like…Peanut Butter Meltaways or something. Alas–that name has already been taken by a famous truffle company.

At any rate–we make them this way on purpose now…

with or without the distraction.

 

Perfect Peanut Butter Cookies

Ingredients:

1 cup butter

1 cup peanut butter

2 eggs

1 cup white sugar

1 cup brown sugar

2-1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla extract

Directions:

Heat oven to 360 degrees–not 350, and not 375, but 360. It works.

Beat butter and peanut butter together until they are light and fluffy–about 3 or 4 minutes, then add the eggs, mix well. Add the sugars, half of the flour, the soda, b. powder and vanilla. Now add the remaining flour and blend slowly until well mixed.

Roll into tablespoon sized balls and then roll in sugar. Place on ungreased cookie sheet about 2 inches apart. Gently flatten–just a bit with the bottom of a glass and bake for 7 minutes. Leave on pan for a minute or two before removing to a cooling rack.