Easy Peanut Butter Cookies
There are times when I’m willing to make something that has 20 intricate steps and fills the sink with dirty dishes. This was not one of those times. For a simple baked good, peanut butter cookies come to the rescue!
Servings: 22 cookies
Ingredients
- 1 cup creamy peanut butter
- ½ cup firmly packed organic light brown sugar
- ½ cup organic granulated sugar
- 3 ounces almond milk at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 350F. Line two sheet pans with parchment paper.
- Place the peanut butter and both sugars in a large bowl. Mix until creamy. Stir in the milk and vanilla.
- Add the flour, baking soda, and salt and stir to combine. The dough is stiff, so use a sturdy spoon or your hands to mix it up. (Sadly, I broke my spoon stirring the dough and ended up using my hands).
- Scoop walnut-sized balls of dough onto the prepared sheet pans, spacing the cookies 2-inches apart. Use the back of a fork to press a crosshatch pattern onto the tops of the cookies. If you find the fork sticking to the cookies, then dip it into granulated sugar before pressing it into a cookie. You can also sprinkle extra sugar on top of each cookie before baking.
- Bake for 11 to 13 minutes, until the top and edges are just set. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to 5 days. Makes 20-24 cookies.