Oh, hello there, beautiful.
Did you think I was talking to you?
If you did — I am sorry. Unless you are puffy and peanut-filled, then I wasn’t talking to you. I was talking to these cookies.
I try extremely hard not to talk to my food on a regular basis… At least not in front of others.
I think it makes some people think of me as “weird”. I can’t say I don’t disagree with them. I like the smell of cigar smoke. It takes me hours to finish a cup of coffee. I like to people watch. I talk to random strangers. I already take pictures of my food.
Case in point, I really shouldn’t talk to my food. Especially when it doesn’t talk back. Yes, I try to make good food, but I can’t make miracles people.
These cookies are a mouthful. A mouthful of holy-heckballs-peanut-butter-heaven. Dense, puffy, and buttery. They totally fit the bill. They’re cinnamon topped and have a touch of soft chewiness. I’m pretty sure I just put myself in a peanut butter coma.
Here’s what it comes down to: these cookies are good. If your instinct is to have them for breakfast… we are best friends.
They are simply peanut butter cookies. With butter. I can hear your heart pounding. Yes, yes I can.
They won’t last very long, I can guarantee that.
There goes your diet…
It was a stupid diet anyway. You look great.
Peanut Butter Cookies
Ingredients: 2 cup all-purpose flour. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 cup yogurt butter, melted and cooled. 6 tbsp all-nautural chunky peanut butter, melted and cooled. 1/2 cup brown sugar. 1/4 cup sugar. 1 egg. 2 egg whites. 2 tsp vanilla extract.
Preparation (makes 18 cookies): Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 20-second increments until melted. Let cool completely.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and brown sugar until they are combined. Add the egg, egg whites, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – you can even use your hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this.
Shape the dough into 18 balls using your fingers. Place on a baking sheet two inches apart. Bake for 10-12 minutes or until the edges are slightly brown and the centers are soft and puffy. Do not over bake. Let cool completely then dig in!
I need this recipe in my back pocket.
Open wide. Nope, wider.
So close… Just a teensy bit wider. That’s good.
Nutritional information: 145 calories, 5.3g fat (1.3 sat, 1.8 mono, 1.9 poly), 20.5g carbs, 3.5g protein