It is hard to let a snow storm, no matter how insignificant the accumulation, go with out baking a batch of cookies. This is the perfect recipe for this situation because it produces a mere 16 cookies. They will disappear far quicker than the snow. I use a 1 1/2″ ice cream scoop for the cookie dough – The perfect size for most cookies.
1 Cup Smooth Peanut Butter
1 Cup Granulated Sugar
1 Egg
1 tsp. Vanilla
1 tsp. Baking Soda
1/4 Cup Chopped Salted Peanuts
- Pre-heat the oven to 350 degrees
- Line a cookie sheet with parchment paper
- Using a standing mixer combine all the ingredients except the peanuts
- Mix until well combined, then mix in the chopped peanuts
- Scoop the dough balls onto the parchment lined cookie sheet in four rows of four
- Wet the tines of a fork and make a cross hatch on each cookie flattening them
- Bake for about 10-12 minutes
- Cool completely on the parchment as they are delicate when they are hot
