Peanut Butter Cookies

Today everyone was feeling great.

There are hardly any sniffles.

Jason is heading off to work tomorrow for however long.

It was gorgeous outside.

Naturally I was in the mood to bake and cook. I'm strange like that.

I made two kinds of cookies, sesame chicken and the most delicious roasted carrots and parsnips EVER!

I have recently discovered Alaska From Scratch. It's been around for a little bit and while your flip through the recipes you see things you have seen on Pinerest over and over. Bread baked in a dutch oven, hard cooked eggs in the oven, things like that. Today I made two recipes from Maya, they were awesome and she may have to deal with me on her blog a lot.

I love peanut butter cookies. My sister and I used to make them after school, not clean up after ourselves and eat them ALL.Mom didn't like it. The recipes says you get about 2 dozen cookies. I got 3 dozen plus three. I make some small for the twins though.

I am not a photographer. Don't judge!

Perfect Peanut Butter Cookies

Ingredients

1-1/4 cup all-purpose flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter, softened

1 cup peanut butter (creamy or crunchy, whatever blows your skirt up)

3/4 cup sugar + more for rolling cookie

1/2 cup firmly packed brown sugar

1 large egg

1 tbs milk

1tsp vanilla

Instructions

1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
4. In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking.
5. Bake for 10-12 minutes (mine were perfect at 11), being careful not to overbake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.