Everyone is baking right now. Everyyyyyone! And yes, I joined the party. This year I partnered up with the Great Food Blogger Cookie Swap! I love connecting with other bloggers around the country and sharing all the lovely things in the realm of food, especially all things cookie. Plus, it all goes towards a great cause, Cookies for Kids' Cancer. In 2012, nearly 600 bloggers participated and they raised over $4,400. What's not to love about this?! Bonus, I get a variety of cookies out of this deal from three other bloggers. It is like a cookie secret Santa! I'll just add an extra hour of cardio time. Totally OK.
Here's how it works: First, you sign up. Then, you receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them (or share them). Your call.
Then you post about them. So.Much.Fun.
Well, I decided to make these cookies because the peanut butter flavor really stands out, which I love. And I kinda have a nut butter obsession. Confession: I counted my jars the other day and I have 8!!! I know, it is crazy. But I digress....
I use fresh ground peanut butter from whole food because it is strictly peanuts, leaving me in control of the sweet and salty aspects of the cookie. Plus, you have all these ingrediants in your kitchen to make these right now and the flavor combinations can be endless.
You could even swap out the peanut butter for another nut butter...like cashew (my personal new favorite) or almond butter.
I am a big fan of the classic peanut butter cookie with a sprinkle of sea salt. I swear I can eat 6 without blinking an eye.
It counts as a protein right?
Plus the add ins options are so fun! This round I went with dark chocolate and pretzel for one batch, and other one was with marshmallow. I think adding a little jam to a batch would be fantastic as well.
The Simplest Peanut Butter Cookie
Makes 12-16 cookies
- 1 cup natural peanut butter
- 1 cup sugar
- 1 tsp vanilla
- 1 egg
Optional Add Ins (which you should totally do)
1/2 cup dark chocolate chips
1/2 cup crushed salted pretzels
1/2 cup marshmallows, chopped
Sprinkles of sea salt
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Stir together the cup of peanut butter, sugar, vanilla, and egg until well combine. If you choose to add something to your cookie, mix them in at this point. Round out 1 tablespoon worth of dough for each cookie and place on the parchment paper about an inch apart from each other. If your making traditional, plain peanut butter cookies, use the back of a fork to press down and flatten each cookie, making a cross-hatch pattern. If you're mixing in some goodies, you can skip this part. I like to sprinkle them with a little sea salt at this point, but this is optional. Bake for 10-14 minutes or until the edges are golden. Cooking times will vary depending on your oven. Cool on a rack and devour as soon as possible.
Note: You can use marshmallow fluff or regular marshmallows. I used about 5 large ones and cut them into small mini size pieces. I recommend tucking them into the middle of the balls of dough because they can get messy in the oven...they get all big and sticky.
I packaged these bad boys up (plus saved a few on the side for me) and sent them to these three bloggers:
Jenn at My Kitchen Kreations To You
Twitter: @JennT1981 / Instagram: jenntidwell1
Rebecca at It's Not Easy Eating Green
Twitter: @easyeatinggreen / Instagram: itsnoteasyeatinggreen
Hope y'all enjoy the cooks!
Happy baking everyone!