It’s impossible to resist these Classic Soft-Baked Peanut Butter Cookies when they’re washed down with a glass of cold milk.
There’s something very beautiful about food blogging that I haven’t found in many other places.
To me, food blogging is something sacred in a way. My church, in a sense. It’s something I do to rejuvenate not only my mind but my spirit. (Okay, I know I’m getting a bit hemp granola and back rubs over here, but stay with me.)
If you’ve ever seen the documentary series Cooked on Netflix or read the book, you’ll understand that feeling. At our core, humans value food as one of the most important things in our lives. It nourishes us. It keeps us strong. It’s an intense bonding activity that can create relationships between the most unlikely of people. I’ll bet many of your best memories involve food, family and friends. It’s just so ingrained.
As I’ve mentioned in previous posts, I’m no strange to baking and cooking. I do it often. But ever since I started Crumb Kitchen back in August of 2015, I’ve had so many more opportunities to create, experiment, and spread the infectious joy of cooking. It really is a joy.
Take these Classic Soft-Baked Peanut Butter Cookies. For many North Americans, there’s something very memory-driven about homemade peanut butter cookies. Many people think of making them in the kitchen with their mother or father, munching happily on them as an after-school snack, or washing them down with a big glass of milk with your whole family. There is so much joy baked into peanut butter cookies, or really any dish when done with good friends, family or just a good attitude.
As a food blogger who experiments with new recipes multiple times per week every week, most of my food pursuits are individual ones. The bounty of course is shared with my boyfriend, my friends, or my co-workers, but the process is mine alone.
For people who are introverted like I am who seek solace not in frenetic social outings but alone with a good book, Lightroom, and a bowl and wooden spoon (the dough of soft-baked peanut butter cookies preferred), baking is perfection. I get the beautiful opportunity to throw together mismatched ingredients to create something delicious which I can share with those that I love.
Not only that, I create something beautiful through photography (an art in of itself) and food styling. Though all my readers see is photos and words on a webpage, I get to create and produce something with my hands. For someone who has an office job like myself who does not physically create things, it’s simply awe-inspiring.
When I’m alone, just me and a doughy bowl full of Classic Soft-Baked Peanut Butter Cookies and a camera in my hand, I feel whole.
. . . Annnnnd I feel full. Because I ate way too many of these cookies.
(You know I had to inject some humour in somewhere.)
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $3.56 (Budget breakdown below recipe)
- 1 cup salted butter, softened
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 2 eggs, room temperature
- 2 tsp. vanilla extract
- 1 cup creamy peanut butter
- 3 cups + 2 tbsp. all purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- Using a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar and brown sugar on medium until smooth and creamy. Add the eggs and mix on high for 30 seconds-1 minute, or until combined. Add the vanilla and peanut butter, mixing on high until combined. Set aside.
- In a large bowl, sift flour, baking soda, baking powder and salt. Pour into wet ingredients and mix on low to combine. Cover bowl tightly with plastic wrap and refrigerate overnight.
- Before baking, let dough sit for about 45 minutes to bring to room temperature. Preheat oven to 350F and line a baking sheet with parchment paper.
- Roll dough into balls and place on cookie sheet, pressing tops with a fork to create a criss-cross effect. Bake for 12-15 minutes or until lightly browned on the sides with soft tops.
- Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely and set.
Adapted from Sally’s Baking Addiction.
1 cup salted butter = $0.96
1 cup granulated sugar = $0.18
3/4 cup packed brown sugar = $0.54
2 eggs = $0.30
2 tsp. vanilla extract = $0.15
1 cup creamy peanut butter = $1.00
3 cups + 2 tbsp. all purpose flour = $0.36
1 tsp. baking soda = $0.01
1 tsp. baking powder = $0.05
1/4 tsp. salt = $0.01