Sunday, July 17, 2011
If I were forced to choose my favorite cookie (though please don't make me!), I would be hard-pressed to go with anything other than a classic peanut butter cookie. I, like so many others, just love peanut butter - I love it straight from the jar by the spoonful, on toast, with jelly for a sandwich, mixed with chocolate in pretty much anything... I even love it in savory applications - peanut sauce, anyone? And I'm happy to report that I've passed that love on to my daughter. Her lunches pretty much rotate between peanut butter and jelly sandwiches, peanut butter on crackers, and peanut butter bananas. Just last week, we stopped at Starbucks on our way to church. I leaned over Joey to order my (decaf) iced coffee, then Joey ordered his coffee. And from the backseat we hear "Please, peanut butter jelly, please!" Smart Caroline, wanted to place her order, too!
This week was Wildcard Week for Project Pastry Queen, which means we can go back and make a recipe that we've missed along the way. I don't know why I didn't make these the first time around - I'm guessing maybe I still had some lingering morning sickness or first trimester exhaustion? Either way, I'm glad I went back to make them this week!
Actually, these are originally peanut butter and jelly cookies. And while I think that sounds wonderful, I just felt like being basic this week. So I just made some giant peanut butter cookies instead. They are wonderfully soft and chewy, with just the right amount of crunchiness around the edges. And with honey-roasted peanuts mixed right into the dough, you get an extra dose of crunch.
These are without a doubt the best peanut butter cookies I've ever made. They really are pretty much perfect - and enjoyed with a cold glass of milk, it doesn't get much better.
Sarah of 20-something Cupcakes has the full recipe posted on her blog. Check out the Project Pastry Queen website to see what everyone else made this week, and next week we're making a giant, peachy cake - complete with Dulce de Leche!