In just three sleeps I am randomly drawing a name from our entries for a cookbook holder just like this one, pictured here with The Pioneer Woman’s latest book! It’s sturdy and beautiful and I love it so much I want one of my lovely readers to have one too. We’ll be cookbook holder twins!
There are three ways to enter, and you can enter multiple times for more chances to win!
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I will choose a winner at random this Saturday night (Jan 16)! Spread the word!
After declaring 2016 the year of the cookie, I felt a new cookie jar was in order. I adore my Santa head Christmas cookie jar and I have my eye on an adorable Peter Rabbit Easter cookie jar, but I needed a function and pretty every day jar. It came yesterday and naturally, I needed something to fill it with so after much deliberation I decided on a recipe for beautiful chocolate sugar cookies. Then, upon further inspection I realized the dough had to be refrigerated for an hour and the kids were already in bed. Sooooo, I hit my to-bake list for the year and found these. I am so very glad I did. They are the slightly crunchy equivalent to my soft and chewy peanut butter cookies. For those wondering, yes I know I usually do the fork cross hatch on peanut butter cookies, but I only do them on the soft ones. To me the cross hatch reminds me of my granny, and my granny would never approve of crunchy peanut butter cookies.
We are snacking on them as I type this! Behold, Cookie #2 of 2016. I need to make a gallery of these for the sidebar.
Peanut Butter Cookies
1 cup butter, softened
1 cup sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup peanut butter
3 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar, for squishing dough
This recipe is crazy simple. Just butter, sugars, a little vanilla, eggs, flour and the usual baking soda, powder and salt. Voila! Easy peasy lemony squeazy (as my dad always says).
As I’m sure you’ve figured out, you cream the softened butter with the sugars until that beautiful well combined light brown mixture forms. Oh, and preheat your oven to 350F.
Then add the eggs and peanut butter. Mix well. In another bowl, whisk (or sift or mix together however you like) the flour, baking soda, baking powder and salt. Slowly add the flour mixture to the dough, careful not to get covered with flour. I actually busted out my pouring shield and it took the brunt of the flour explosion. Now, try not to eat all the dough.
Line two cookie sheets with parchment paper. Roll balls using about 1 tablespoon of dough and place on the parchment paper. You can either roll each ball in the bowl of sugar before flattening with a glass or do what I did and just dip the glass in the sugar and flatten the dough with it. Bake for 11 minutes – no more, no less. They are incredible dipped in coffee or hot chocolate. They are sturdy enough to be used for ice cream sandwiches too!