After the stockings were hung,
and the presents were wrapped,
it was obviously time to bake Christmas cookies.
Matt and I spent hours in the kitchen this year, whipping up batches of different cookies. I was so impressed with how soft and gooey these peanut butter cookies came out that I just had to share them.
We got together all our ingredients and then got to it.
We started by mixing the sugar, brown sugar, butter and peanut butter.
Then we added two eggs and mixed them in too.
We combine the dry ingredients in a separate bowl: flour, baking powder, baking soda and salt.
And then folded that into the wet ingredients, and of course proceed to nosh on the raw dough…I know it’s bad to do, but man raw cookie dough is the best.
The recipe said to chill the dough for an hour, but I was impatient and didn’t want to. So we split the dough in half, started baking with some of it right away and threw the rest in the fridge. We should have chilled it all, those cookies came out so much better.
We rolled the dough into little balls and then used a fork to make the criss-cross pattern.
Then we popped the cookies in the oven for about seven minutes, anything longer than that made the cookies too crunchy.
When they were done, we let them cool on the cookie sheet for a minute, before transferring them to cooling racks.
These cookies were simply delicious!
Wishing you and yours a Merry Christmas!