Chicken kabobs with tomatoes and onions marinated in Thomas marinade sauce, served with rice. Delicious. And we got two meals out of the kabobs since they were so huge.
I didn’t bake anything last weekend, and I didn’t plan to bake anything this weekend, either. But I was hit with the itch when I saw peanut butter cookies on Pinterest, since I knew I had peanut butter and wouldn’t need to buy anything else. I wasn’t sure that these would be good, but I wanted to bake and so I made them. And now, I can’t stop eating them. So. Good.
I adapted the recipe from this one on AllRecipes.com.
Start by creaming one cup of creamy peanut butter with two sticks of butter, 1 cup of white sugar and 1 cup of packed dark brown sugar. Drop in two eggs and 1 teaspoon of vanilla extract and beat well. Add in a mixture of 2.5 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt and 1.5 teaspoons of baking soda.
Stir in some freshly chopped peanuts…
And put the dough in the refrigerator for one hour. After the hour has passed, pre-heat the oven to 375 degrees. Roll the dough into balls and put onto a baking sheet. Then press each dough ball down with a fork — making a criss-cross pattern. The flatter you make the dough, the crunchier the cookies will be.
Bake for 9 minutes. And behold — the best cookies I’ve made yet.
- 1 cup creamy peanut butter
- 1 cup (two sticks) butter
- 1 cup white sugar
- 1 cup packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking power
- 1/2 teaspoon salt
- 1.5 teaspoons baking soda
- 1 cup freshly chopped peanuts
Cream peanut butter, butter and sugars. Add in eggs and vanilla extract and beat well.
In a separate bowl, sift together flour, baking powder, salt and baking soda. Combine the flour mixture with the wet ingredients and mix well. Stir in peanuts.
Put the dough in the refrigerator for one hour.
Pre-heat the oven to 375 degrees.
Roll the dough into balls and put onto a baking sheet. Then press each dough ball down with a fork — making a criss-cross pattern. The flatter you make the dough, the crunchier the cookies will be.
Bake for 9 minutes, cool and try not to eat the entire batch at once.