May 27, 2011

Nantucket Peanut Butter Cookies

I dropped my laptop yesterday.

I was moving it from the kitchen counter to the floor so that I could do my Jillian Michaels DVD. I guess it was not a day for exercise. I sat there praying it would be okay (we all drop our laptops occasionally, right?) but when I opened it back up all I had was a gray screen. I'm very depressed. Lucky the hubbs had just come home and was able to console me and promised to get it fixed. I'll be using his laptop in the meantime. I feel so lost without my bookmarks and food pictures!

Anywho. You didn't come here for a pity party. You came here for some cookies.

I baked these for a special reason. My best friend back home is turning 25 this weekend. The big two five! We are getting so old. We've known each other for fourteen years. We met in the sixth grade when we both had long frizzy hair and spent countless hours on the phone talking about boys and complaining about our crazy strict parents. Good times, good times.

She's getting pampered and heading on a cruise to the Bahamas to celebrate. So, naturally, I baked her some cookies. To take with her. Or to eat on her own. Whichever! I hope you have a great time love, you deserve it. Drink up those pina colada's and strawberry daiquiris for me! But let's make it virgin. :)

Source: Recipe of the Week: Cookies by Sally Sampson
Yield: About 3 dozen cookies

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup peanut butter (I used creamy)
1/2 cup white sugar, plus additional for rolling
1/2 cup light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose white flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
Semi-sweet chocolate chips (optional but recommended)

Preheat the oven to 375. Line a cookie sheet with parchment paper.

Place the butter, peanut butter and sugars in a bowl of a mixer fitted with the paddle attachment and mix until smooth and creamy (we all know I don't have a mixer so I use my hand mixer). Add the egg and vanilla, mixing well. Add the remaining ingredients and mix until everything is well incorporated.

To form the cookies, break off small pieces and roll into 1 inch balls. Roll the balls in the sugar and place 2 inches apart on the cookie sheet. Using the tines of a fork, push down gently until you have made a crisscross pattern on top. Be careful not to press too hard, as they get flat while baking. Transfer to the oven and bake until the cookies begin to brown at the edges, about 10 to 12 minutes. Cool on the cookie sheet for 2 to 3 minutes and then transfer to a wire rack. Let the cookie sheet cool completely between batches and repeat with remaining dough.

Have you ever not been able to use your laptop for one time or another? Isn't it horrible! We are so dependent on technology..


  1. Oh no. I always get scared that I'll drop my laptop because I tend to set to set it on high place for no smart reason at all. I hope yours gets fixed soon!

    I love peanut butter cookies that has choco chips mixed in---they became that much better!

  2. I'm sorry to hear about your laptop! I hope it can be fixed and soon. The cookies look lovely!

  3. I love peanut butter cookies. Yours look totally snackable. Thanks for linking this up to Sweets for a Saturday.


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