In my own words: I'm a kid at heart who isn't afraid to get a little silly, though if I'm being completely honest, I do sometimes end up in sticky situations. I'm a little bit sweet and a little bit salty - the best of both worlds.
Favorite things: Got Milk dog commercials
Let's cut to the chase: I'm looking for my Jelly. And don't worry about bringing me home to your folks - choosy moms hope their daughters choose me.
Today's Match Monday treat was suggested by Mr. Blue Eyes.* Though not a Sinatra look-alike, Mr. Blue Eyes does have the absolute bluest eyes I've ever seen. Like, so blue that more than one piece of caprese frittata ended up on my lap instead of in my mouth when we went to brunch.
But when I heard he liked peanut butter cookies, I was a little worried. See, I have a confession to make: I am afraid of peanut butter cookies.
(Cut to image of giant sinisterly peanut butter cookie slowly creeping closer and closer while Katie cowers in a corner shaking uncontrollably.)
No, really, it's nothing like that. Making peanut butter cookies has always just intimidated me because there's nothing to mask imperfections in the cookie. No chocolate chips, no coconut, no caramel. Just plain, good old peanut butter. And since peanut butter is pretty much the best thing in the world, peanut butter cookies should be freakin' awesome, right?
But then the cookies always come out less-than-awesome and I get all disappointed. Hence, the scary-ness.
(Cut to Katie panicking while sinisterly cookie twists his mustache and laughs an evil laugh.)
Alas, Match Mondays forced me to face my fears. For added courage, I chose a recipe that includes one of my favorite things to eat with peanut butter: honey...
...which apparently did the trick.
(Cut to sinisterly cookie and honey bear bottle locking lovesick eyes while Katie makes a swift getaway.)
These cookies are perfectly chewy and just a little bit sweet. Besides the honey, the magic ingredient in these is the sea salt on top - don't leave it out. To do so would be a disappointment, and as discussed, I've had enough peanut butter cookie disappointment in my life. You're missing out if you don't give the sea salt a shot.
Know who else is missing out? Mr. Blue Eyes. Yep. He hasn't called me back. Mr. Blue Eyes - I made some peanut butter cookies and they actually turned out pretty awesome, but I'm going to eat them all if I don't hear from you soon. Gimme a shot, will ya? If you don't, I might just take back my honey bear and send a giant, violently lovesick, sinisterly cookie your way :-)
*Nicknames are my own. I will never reveal usernames or any identifying information beyond what is already public on Match.com.
Soft and Chewier Peanut Butter Cookies
adapted from Seven Spoons
makes about 20 cookies
1 cup plus 1 tablespoon all-purpose flour1/4 teaspoon kosher salt (up to 1/2 teaspoon if you particularly like savory sweets)
3/4 teaspoon baking soda
1/2 cup (8 tablespoons/1 stick) unsalted butter, at room temperature
3/4 cup chunky peanut butter
1/2 cup plus 2 tablespoons packed golden or dark brown sugar
1/4 cup plus 1 tablespoon granulated sugar
1 tablespoon honey
1 large egg
1/2 teaspoon vanilla extract
sea salt, for sprinkling
1. Preheat oven to 350°F (175°C). Use parchment paper to line several standard baking sheets and set aside.
2. In a bowl, sift together the flour, salt and baking soda. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, or with a hand mixer, cream together the butter and peanut butter until light and fluffy. Add the sugars and honey and beat on high for three minutes, scraping down the sides of the bowl as needed.
4. Add the egg and vanilla, then mix on medium speed until well blended.
5. Add the dry ingredients to the bowl and stir to just combine. Using a 1 1/4" ice cream scoop dish out mounds of dough onto the prepared baking sheet (alternatively, use a generous 2 tablespoons of batter for each cookie), spacing them about 2 inches apart. Place onto baking sheet and place in freezer for 10-15 minutes to set up and chill thoroughly.
6. Dip a fork into warm water and use the tines to press the dough balls lightly; you only want to slightly flatten their shape and leave the imprint of the fork. Freshly dip the fork between pressing each cookie. Sprinkle with sea salt.
7. Bake in the preheated oven for 16 minutes, rotating the sheets once during baking. Cool on pan for two minutes, then remove to a baking rack to cool completely.
- Mine were done after about 14 minutes in the oven.
- I used light brown sugar.