Lots of me to bake delicious peanut butter cookies

I’m not sure how it started, but I did it…

- Self portrait of me in action…

Everyday action…

Baking cookies…

I think I prefere baking over cooking.

The Daily Wyatt

… sometimes I feel that it would be so great to have a few more me to do everything at once and have some extra time for …hmm… for actually nothing… just ME time, or maybe reading book time… Wouldn’t that be awesome!!!


And that’s what I was making:

and the recipe if you interested to try:

1/2 cup unsalted butter, room temperature (if you use salted butter than skip the salt I’m talking about later)

3/4 cup peanut butter (smooth or crunchy, doesn’t matter)

1/3 cup light brown sugar

1/3 cup granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons milk

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt (if you used salted butter, skip this)

COATING

1/3 cup granulated white sugar

GARNISH

Oryginall recipe call for unwrapped milk chocolate Kisses – I changed it for

Strawberry preserve

DIRECTIONS:

The oryginal recipe I’ve got calls for parchment papare on your baking sheets. I didn’t use it, and those cookies where just fine withouth.

In the bowl beat the butter. Add the peanutt butter and sugars and beat until light and fluffy. Add the egg and vanilla extract and beat to combine. Beat in the milk. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Cover and chill the batter for about an hour, or until firm enough to roll into balls.

I skiped the waiting time, and the dough was perfectly fine to roll balls from it.

Roll the batter into 1 inch balls. Roll each ball into the sugar placed earlier in the shallow bowl or on the plate.

Placed the balls on the baking sheets. With your finger make a small hole inside each ball. With a spoon drop inside a small amount of the strawberry preserve.

Bake the cookies in 375 F for about 8 – 10 minutes or until the cookies are lightly browned.

If you want to use the milk chocolte Kisses instead of the preserve, just make a very small hole inside each ball, and bake it that way. Immidiately after removing the cookies from the oven, place a chocolate Kisses in the hole in the center.

Cool completely in a wire rack.

I made 35 cookies from this recipe. Very yummy cookies. :-)

They are not very sweet, and the peanut butter flavor is not overpowering what I really like about this cookies. I made a few without the preserve inside (and without the kisses), just round balls… and my husband likes it better. I like it with the preserve MUCH better :-)

ah… and I would have forgotten. Today is:

This was my oryginal shoot

and this is my edit which I’m not happy with :-(

But I just don’t have the time to play with it more.