My mom made a LOT of cookies growing up, especially around the holidays. But peanut butter was not one of her flavors, so my childhood memories of peanut butter cookies come from the neighbor kid’s mom. (Hi, Spike Jones!) They were this wonderful cakey disk with a cross-hatch on the top. So this one’s for you, Mrs. Jones! (That really was her name.)
1 TBLSP of vegan butter
3 TBLSP of dark brown sugar, firmly packed
Pinch of kosher salt
¼ teaspoon of pure vanilla extract
2 TBLSP of peanut butter
¼ teaspoon of baking soda <<try powder>>
3 TBLSP of all-purpose flour
Chopped candied ginger, chocolate chips, raisins (optional)
A small handful of peanut halves for the top (optional)
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
1. In a microwave-safe bowl, heat butter just until it starts to melt (30 seconds or less). Blend melted butter, sugar, salt, and vanilla together. Stir in peanut butter. Add baking soda and flour, and stir until combined. If it needs more moisture (which is unlikely), add soy or almond milk in tiny splashes. Add in any optional items to the finished dough,
2. Form the cookie dough into two balls and place on the lined baking sheet. The cookies will spread during baking, so make sure they are several inches apart. The dough will be very soft. Sprinkle a few peanuts on top of the raw cookies and pat them in a little, if you want, or use a fork to make traditional cross-hatching.
3. Bake for about 10-15 minutes, or until the edges start to turn golden brown. (My oven took about 14 minutes.)
4. Remove baking sheet from oven and let cookies cool on cookie sheet. They will be very soft and crumbly until they’re cool. Then they’re light and fluffy.
Makes two 3” cookies.