I've mentioned before my love of peanut butter cookies, and shared them a few years ago.  Growing up, anytime we went to visit my Grandma, she always had a big batch of peanut butter cookies and homemade bread waiting for us, as well as an extra bag "hiding" in the freezer.

As much as I love peanut butter cookies, for whatever reason, I don't make them very often.  Recently though, I was reading a book where the protagonist made a batch of peanut butter cookies and I couldn't get them out of my mind!  In fact, I decided to swap out another cookie I was planning to make for Day 10, in order to revisit and improve my peanut butter cookie recipe.  This just might be my new favorite cookie recipe.  I've had to hide them away so I don't eat them all before anyone else gets a taste!

Since I wasn't originally planning to make these cookies, I ran out of creamy peanut butter half-way through, and ended up using a half and half mix of creamy and crunchy.  I love how it turned out, but they would be just as great with all creamy.  (They might have a harder time sticking together using only crunchy though.)  And if you don't feel like dipping them in chocolate, they're amazing on their own as well.



Chocolate Dipped Peanut Butter Cookies

• 1 3/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup salted butter, at room temperature
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 1/4 cup unsweetened peanut butter 
• 1 tsp vanilla extract
• 1 large egg, at room temperature
• 1/2 cup granulated sugar, for rolling

Chocolate Glaze

• 1 cup semi-sweet chocolate chips
• 1 Tbsp shortening
• sprinkles, crushed peanuts, etc (optional)

Preheat oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.

In a medium mixing bowl, sift together flour, salt, baking powder and soda.  Set aside.

In the bowl of an electric mixer, cream together butter and sugars.  Add peanut butter, and mix another 3 minutes, until light and fluffy.

Add in the egg and vanilla extract and mix until combined.

Slowly mix in the dry ingredients until fully incorporated.

Roll the dough into Tablespoon-sized balls and roll in the granulated sugar.  Dough may seem a bit crumbly, but should come together easily in your hand.  Space about 2 inches apart on prepared baking sheets.  Using a fork, gently press into dough ball twice, to create the traditional crosshatched pattern.

Bake 8-10 minutes.  Allow to cool 5-10 minutes on baking sheets before removing to a wire rack to cool completely.

When cookies are completely cool, melt chocolate chips with shortening in a heat-proof bowl set over simmering water.

Gently dip each cookie halfway into melted chocolate.  Dip into a small bowl  of sprinkles or crushed nuts if desired.  Set on a piece of parchment paper and allow to cool and set.

Makes about amazingly delicious 30 cookies.

Halfway there!  These tiny cookies are practically bite sized and perfectly peanut-buttery.  To top it off, they're gluten free!

Mini Flourless Peanut Butter Cookies

• 1 c. crunchy peanut butter, preferably natural
• 1 c. dark brown sugar
• 1 large egg
• Granulated sugar

• Chocolate chips (optional)

Preheat oven to 350 degrees F.

In a medium bowl, beat peanut butter, brown sugar, and egg with an electric mixer on medium speed until well blended.

Scoop dough into rounded teaspoons.  Roll between hands into a smooth ball, then roll in granulated sugar.

Space cookies about 2 inches apart on an ungreased baking sheet.  Using a fork, flatten ball to about 1/2 inch thickness, changing direction of fork part way through, in order to create the characteristic checkerboard pattern.

Bake 10-12 minutes, until set.  Allow to cool on baking sheet for about 2 minutes, then remove to wire racks to cool completely.

If desired, melt chocolate chips (about 1/2 c) over a pot of simmering water.  Pipe or drizzle chocolate over cooled cookies.

• 1/2 c. salted butter
• 2 c. sugar
• 1/2 c. milk
• 4 Tbsp.  
• Dutch process cocoa powder (I usually use this one, but this is really good too)
• 1 c. unsweetened, natural creamy peanut butter
• 2 tsp pure vanilla extract
• 3 1/2 c. old fashioned oatmeal
• Kosher Salt, or coarse sea salt

I have tried to involve my son L in my cooking whenever I can, and as a result, I have a two year old who absolutely loves to cook. In fact, sometimes he takes over and it's hard to get my whisk back without causing a very enthusiastic, foot-stamping, tantrum.  Today was one of those days.

I decided to make buckeyes, and while they're technically more of a candy than a cookie, they are absolutely delicious and definitely deserve a place on your Christmas cookie plate.  We fell in love with them while we were living in Ohio right after we got married. And really, who wouldn't love their creamy, velvety, peanut buttery center and the dark-chocolatey exterior?  Seriously.  The fact that they're so easy to make just makes them that much better.

Anyway, L was helping me mix up the dough when Patrick started fussing across the room. L's usually pretty good about asking before he takes a taste of whatever we're making, so I wasn't too worried about leaving him alone on the stool for two seconds. Well, I forgot that peanut butter is pretty much his favorite food, and I turned around in time to see him cramming a fist full of peanut buttery goodness into his mouth!  While I was able to rescue the dough before he went back for seconds, it resulted in quite the tantrum.  Ah well, at least we know these cookies are toddler approved!  And note to self: don't even look away for a second when cooking with L and peanut butter!

Christmas Ornament Buckeyes
I dipped the bottom of these in sprinkles and colored sugar to give them a more festive look.  For another variation, you could use white chocolate and color it green, red, or any other color!  (And yes, I know that's not totally authentic.  It's still yummy though!)

• 3/4 c. natural/unsweetened peanut butter
• 1/2 c. Salted butter, at room temperature
• 1 tsp pure vanilla extract
• 2 c. Powdered sugar

• approx. 1 c. semisweet chocolate chips
• 2-4 Tbsp salted butter
• Sprinkles or colored sugar

In a large mixing bowl, beat together peanut butter, butter, and vanilla until well combined.  With mixer on low speed, mix in the powdered sugar.

Drop by teaspoonfuls on a parchment lined baking sheet. Roll between [clean] hands to make smooth balls.  Stick a toothpick in the top of each ball.  Put in the freezer until solid.  (*Note, I used my smallest cookie scoop which is 1 Tbsp, and then just cut the balls in half before rolling.  I also left mine in the freezer overnight.)

In a double boiler, or heat-proof bowl set above boiling water, melt the chocolate and butter.  Dip the peanut butter balls in the chocolate, being sure to leave some exposed at the top.  (That way they look like a real buckeye.)  Dip the bottom in sprinkles/colored sugar and set back on parchment lined baking sheet.  Chill until chocolate is set.

Work quickly while dipping - any amount of moisture keeps the chocolate from adhering properly.  In fact, I divided the balls onto small plates and only worked with one at a time, and this worked really well.

Makes about 5 dozen bite sized buckeyes.