Now, if you read faithfully (ha), you'll remember the last time I made peanut butter cookies, I didn't really like them, but the recipient said they were good and I decided I just didn't like peanut butter cookies. After making a different recipe from a book that has yet to steer me wrong, I realized that I do actually like peanut butter cookies, just not Martha's.
The most important aspect of this recipe is timing; you want to pull the cookies out a little bit before they actually look ready, but not too early because then they'll be extra crumbly and fall apart.
Peanutdoodles
Makes 2 dozen if you don't eat half of the dough
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup sugar (preferably superfine)
1/2 cup light brown sugar (preferably unrefined)
1 egg
1 cup peanut butter, crunchy or chewy
Pinch of salt
1 teaspoon ground cinnamon
2 tablespoons sugar
Sift the flour and baking soda together. In a separate bowl, beat the butter and sugars until soft and creamy. Combine the egg, flour mixture, peanut butter, and salt. Add the butter and sugar mixture until smooth.
Wrap the dough in foil or parchment and refrigerate for at least two hours. Meanwhile, make the cinnamon-sugar topping; combine ground cinnamon and sugar together in a small bowl with a fork. If you run out, make more in the same ratio. Remove from the refrigerator and preheat oven to 325 degrees.
Shape the dough into 1 1/4-inch balls and roll completely in cinnamon sugar mixture before placing at least two inches apart on baking sheets. Flatten slightly with a fork and use fork to make classic criss-cross patter. Bake for 15 minutes, or until golden.
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