It rained in LA this weekend. If you weren’t from around here and you were in the area for what some are referring to as the “Aqua Vortex” or “Aquapocolypse,” you probably spent the majority of your time rolling your eyes. I spent most of my time baking and doing homework. I didn’t want to go out or brave the roads or the weather or the hoards of Angelenos at Trader Joe’s. It was that bad.
So I had myself a relaxing couple of days and tried baking some of the easiest, warmest, comfiest comfort dessert I could find: my absolute favorite peanut butter cookies. I used to bake all the time in high school, and these were MVP’s in my repertoire, but it had been forever when I saw this recipe on Eat Live Run. I had to have it.
They turned out really well in my opinion, but they’re exponentially better when straight out of the oven. Paired with a big glass of milk, they’re perfect for a rainy day. Or a snowy day. Or any day really.
Licking the spoon was just a big bonus (I live on the wild side).
Perfect Peanut Butter Cookies
adapted from Eat Live Run
Yields 2 dozen large cookies.
1 stick unsalted butter, softened
1 cup dark brown sugar, packed
3/4 cup peanut butter
1 cup bread flour
1 tsp baking soda
1/2 tsp sea salt
1 tsp vanilla
Preheat oven to 350 and coat two cookie sheets with non-stick cooking spray.
Beat together the butter, brown sugar and peanut butter until fluffy. Add the egg and vanilla and mix until just combined.
In another bowl, whisk together the flour, salt and baking soda. Add to the wet ingredients and blend just until a dough forms.
Using a large spoon, scoop out big balls of dough onto your prepared baking sheet — about 3″ apart. Press down gently with a wet fork on each cookie.
Bake for 20 minutes until edges are golden.