When it comes to peanut butter cookies, I like a cookie that's dense and rich--almost truffle- like in the interior, but still with a good crumb. Does that make me sound like a high-maintenance cookie eater? Maybe, but unlike some people who fall into only one of the two cookie camps--chewy or crispy--I can easily sink my teeth into either one or the other without discrimination.
My favorite peanut butter cookie recipe is one that I've been making for years. The recipe came right off the back of a bag of sugar and it appealed to my sense of laziness. It requires only 4 ingredients and consistently turns out some of the best peanut butter cookies that I've ever put two lips to.
So what was I doing messing with tradition when instead of reaching for my well-used cookie sheets and I reached instead for my mini muffin pans? Admittedly, it was laziness once again--the mini muffin pans just happened to be a wee bit closer to my outstretched hand. However, I had another reason: I wanted to make a cookie that was a cross between a decadent truffle and a chewy cookie, but, I also wanted my cookie to have a bit of that crumbly texture to it that requires eating it over a napkin--or the kitchen sink.
Too much to ask for you say? I think not! Where would our culinary history be if we didn't go into the kitchen, steeling ourselves against possible failure, and taking a few risks? Exactly. The result of my fearlessness with peanut butter cookie dough and the muffin pan? An amazing little bite of peanut butter heaven. These cookies are everything I ever dreamed of, except be forewarned--these are two-bite treats and you could easily find yourself eating them by the dozen.
Delectable Peanut Butter Cookies
1 cup of smooth peanut butter
1 cup of sugar
1 large egg
2 teaspoons of vanilla
1. Mix ingredients together until combined.
2. Using a small scoop, or coffee measure, scoop the dough up and roll into balls.
3. Put each ball into the cavity of a mini muffin pan, lightly sprayed with nonstick cooking spray, and gently push down.
4. Bake in a 350 degree oven until outer edges are done, but center is still soft.
5. Remove pan from the oven and let cool for 5 minutes.
6. Gently remove cookies to a wire rack; cool completely.
7. Store leftovers (HA HA HA) in an airtight container.