The Story
I have a confession to make: I’m a terrible artist. And when I say terrible, I mean it in the most genuine way possible. Drawing, painting, sketching—none of it ever turns out the way I imagine. I’ve tried to get better, but for some reason, my brain and my hand just don’t communicate the way they should when it comes to anything creative on paper.
It started early. I remember in elementary school, we had this art project where we had to draw our favorite animal. While everyone else had these adorable dogs, cats, and birds, I ended up with what looked like an awkward blob of…something. I think it was supposed to be a rabbit, but honestly, it looked more like a lopsided cloud. Even now, doodling is something I avoid because no matter how simple the task, I somehow make it look more complicated than it should be.
Oddly enough, this complete lack of artistic talent hasn’t stopped me from loving the process of creating things. But instead of putting my energy into drawing or painting, I channel it into baking. I might not be able to draw a straight line, but give me a recipe, and I’ll make sure it’s perfect.
Take peanut butter cookies, for example. They’re simple, comforting, and they don’t require any artistic skill to make. No fancy decorations or intricate designs—just a fork to make that classic criss-cross pattern. And that’s something even I can handle! There’s something satisfying about knowing that even if my art skills fail me, I can always count on my peanut butter cookies to come out looking (and tasting) exactly right.
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the Butter and Sugars:
In a large bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and mix until smooth.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Use a fork to gently press down on each ball, creating a crisscross pattern on the top of the cookies.
5. Bake the Cookies:
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- For a little extra texture, you can use crunchy peanut butter or even toss in a handful of chopped peanuts.
- Don’t overbake the cookies! They may look soft when you pull them out of the oven, but they’ll firm up as they cool.
- If you want to get fancy (and I use “fancy” lightly here!), drizzle some melted chocolate over the top for a chocolate-peanut butter combo.
Enjoy,
Lauren