This, right here, is my split (food)personality showing up for you on bright, shiny display.
Do I want to be healthy? Yes.
Do I sometimes follow a Paleo regimen? Sometimes, but not so much lately.
Do I bake cookies? Yes. Almost all times.
Is sugar bad for you? *Ahem*.
I guess. . . if you want to get all scientific-y and high-and-mighty truthful about it.
Am I exercising and counting calories and trying to shed the most sticky, annoying 4 pounds on earth? Yes.
Sometimes, does a girl just want a freakin’ cookie?!
That was a rhetorical question.
Because, of course.
Just like everyone else this time of year, we’ve been on the superbusy train.
I don’t have time for intricate, hours long recipes for my high-calorie, non-healthy sweet fix.
For one day, I didn’t care, and these cookies are what came of it.
Small, soft in the middle, crispy on the edges, and a cinch to make – just mix, sugar dip, and drop on a tray.
No refrigeration, smooshing down, or fork-tine stamping required.
If you make them small enough (36 cookies per batch), my rough calculations are that they are about 90-100 calories each.
And I’m just going to throw this out there because it IS summertime and all – these would make ideal sandwich sides for a middle smoosh of Moose-Tracks ice cream. (I know – coming from the girl who doesn’t like ice cream. But can anyone really turn down Moose Tracks? I probably could, actually, but you know – would anyone else? Would you? Now I really want to know. Club Moose Tracks or not?? Ok, but even as I write this, I’m thinking, if someone handed me a peanut butter sugar cookie/Moose Tracks ice cream sandwich, I’d for sure eat it.)
It’s like window shopping for the junk-food deprived, folks. I’ve been dreaming in high-fat, calorie dense sweets lately.
Aaaaaand, we’re headed into summer with a wham-bang start!
PS – Do you guys have a summer bucket list??
What are you going to do for the next 10 weeks?
I want to know – ’cause I might steal your ideas so we can keep this house clicking at a nice happy tic.
Easy Peanut Butter Sugar Cookies
These cookies are quick and simple, and for that reason, I abandoned the traditional baking order of mixing dry ingredients in a different bowl beforehand. Here, you mix everything in one bowl, starting with wet and ending with dry. The only additional bowl you'll need is a small one - for dipping the dough in granulated sugar before you bake.
**A note on measuring your flour: For this recipe, I went with the stir, scoop, level method. This means you'll stir and fluff your flour with a fork while it's still in your storage container. Then use a spoon to lightly add it to your measuring cup, then level off the top with the flat side of a butter knife. If you want to eliminate the spooning step, you can gently scoop up your flour in a quarter-cup measuring cup (being careful to scoop lightly and not pack the flour into the measuring cup), then level it with the flat side of the knife.
- 1/2 cup unsalted butter, room temperature
- 2/3 cup crunchy, natural peanut butter ( I used Jif Natural)
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt (table salt would work too)
- 1/2 cup all purpose flour
- 3/4 cup white whole wheat flour
- 6 tablespoons granulated sugar (for dipping)
Pre-heat oven to 350 degrees F.
Line a baking sheet with parchment paper.
In the bowl of a mixer, add butter and peanut butter. Cream together. Add sugar and cream again.
Add in vanilla and egg. Cream together.
Add in baking soda, baking powder, salt, and 1/2 cup all purpose flour and mix just until incorporated. Add in 3/4 cup white whole wheat flour and mix until incorporated.
Scoop dough by heaping teaspoons, dip or roll in granulated sugar, and place on parchment-lined baking sheet, 2 inches apart.
Bake at 350 degrees F, for 7-10 minutes, or until bottom edges are just turning golden.
Sara| Home is Where The Cookies Are
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