There is just something about a freshly baked cookie, one that’s been measured  by hand and dropped carefully onto a cookie sheet, that is just spectactular. The very idea wraps its arms around you like a cozy favorite blanket, enveloping you in bliss (well, until you eat too many and gain a few). It’s no secret around my family that I absolutely adore cookies. Chocolate chip cookies, Deconstructed Peppermint Bark Cookies, Iced Pumpkin Cookies … I love ‘em all.

With Thanksgiving now behind us and Christmas slowly creeping up, it’s time for many a home cook to start thinking about Christmas cookies. Me? I’ve been baking Christmas cookies since I was old enough to turn on the stove. Some years, I would gift the cookies. Other years, I would bake with friends. These days, I often bake with my kids — and that is a great tradition to have.

And frankly, in a year where so many of us are struggling, cookies are an inexpensive way to say you care in a meaningful way. After all, what isn’t spent moneywise is made-up-for with hard labor baking.

These peanut butter cookies are crisp and peanut butter-y, just like a good peanut butter cookie should be. If you want to gift these though, just make sure that the recipient isn’t allergic to nuts.

Turn in next week for another cookie recipe, ready for gifting.

Peanut Butter Cookies
yields about 3 dozen
adapted ever so slightly from Better Food For Kids

1 cup peanut butter
1/2 cup (1 stick) unsalted butter, softened to room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt

Preheat the oven to 375 degrees.

Combine the peanut butter, butter, brown sugar and granulated sugars in the bowl of a stand mixer and cream together until well-combined and almost fluffy. Add the egg and vanilla and beat to incorporate.

In a smaller bowl, sift together the flour, baking soda and salt. Turn the mixer on low and add the flour mixture slowly (as in one spoon at a time) to the peanut butter mixture, until all the mixtures are fully incorporated.

Using a small ice cream scoop or two tablespoons, drop balls of dough onto a nonstick baking sheet. Use a fork to press down the dough, and create the traditional crosshatch marks. Bake for 8-10 minutes until golden. Let the cookies sit on the cookie sheet for one minute before transferring to a cooling rack.

Devour.

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