Let’s talk peanut butter.
If there is one thing about me that you should know, it’s my love for peanut butter. Peanut butter cookies? Elite. Timeless. Reliable. Emotionally available.
Today I made a batch for family and friends, and I have to tell you something shocking: I followed the recipe exactly.
No chocolate chips.
No sprinkles.
No remix.
Just straight peanut butter joy.
The recipe is based on the one from The Preppy Kitchen, and I behaved myself. I stuck to it. And honestly? Sometimes discipline is delicious.
There’s something grounding about baking from scratch. Measuring. Mixing. Pressing that little fork crisscross pattern on top like you’re part of a very wholesome secret society.
And maybe there’s a lesson here too.
In relationships, we try to add sprinkles to make something work. We melt chocolate over red flags. We convince ourselves the flavor will change if we just tweak it enough.
But sometimes simple is best.
Sometimes peanut butter is enough.
Just sayin.
Okay here’s the recipe…
Peanut Butter Cookie Recipe
Inspired by The Preppy Kitchen
Ingredients:
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup creamy peanut butter
• 2 eggs
• 2 ½ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugars until light and fluffy.
3. Mix in peanut butter, then add eggs and vanilla.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually combine dry ingredients with wet mixture.
6. Roll dough into balls and place on lined baking sheet.
7. Use a fork to press the classic crisscross pattern on top.
8. Bake 8 to 10 minutes until edges are lightly golden.
9. Let cool slightly before transferring.
Enjoy responsibly. Or irresponsibly. I don’t judge.
The cookies can be stored in an airtight container at room temperature for up to 3 days.
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