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If I’m going to blow it all it’s going to be on a cupcake.  One of those really moist ones from Gigi’s with cream cheese frosting a mile high.

To clarify: BAKER I AM NOT!  I would much rather grill, sautee, roast etc…  I like to cook.  NOT TO BAKE.  Mainly b/c I hate using recipes… and with baking you have to!

So, a few Sundays ago I dug around through our pantry and found just enough peanut butter to bake cookies.  Then I found the blog Alaska From Scratch {was I the only one not aware of this gold mine?!} and my life has changed forever.

I came across her “Perfect Peanut Butter Cookie” recipe and gave it a whirl.  I’m here to say this non-baker is now a believer.  My cookies turned out PERFECT and our lazy Sunday got a whole lot better!!  Don’t they look amaaaazing?!  Soft & creamy, sweet & salty.  YUM!

Ingredients

• 1-1/4c all-purpose flour
• 3/4t baking soda
• 1/2t baking powder
• 1/4t salt
• 1/2c butter, softened
• 1c peanut butter (creamy or crunchy, your preference)
• 3/4c sugar + more for rolling cookies
• 1/2c firmly packed brown sugar
• 1 large egg
• 1T milk
• 1t vanilla

Instructions

1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
4. In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking.
5. Bake for 10-12 minutes (mine were perfect at 11), being careful not to overbake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.