It is supposed to be me that is having all of the craving with this pregnancy. But sure enough, the other night, my husband twisted my rubber arm into making cookies after dinner.

I only had one flavor on the brain, and it was peanut butter. I have not had peanut butter cookies in years! But I have wonderful memories of my mom making these squishy, chewy, delicious cookies. I would have to say, despite their absence in recent years- they are probably one of my very favorite.

My mom’s old recipe has vegetable shortening, and we just had butter, so this is a recipe that I came up with on the fly, and it is pretty good. There are a few things you need to do to ensure its goodness! So take note of the comments…

Pia’s Peanut Butter Cookies

-1 cup salted butter, soft
-1 ½ cups creamy peanut butter
-2 cups dark brown sugar
-2 eggs
-1 Tbs pure vanilla
-2 ¾ cups flour
-1 tsp baking powder
-½ tsp baking soda
-½ tsp salt
-½ cup white sugar in a shallow bowl

1) Preheat oven to 350 degrees. In a standing mixer, beat together the peanut butter, butter and dark brown sugar until light, fluffy, and totally combined. Add in the vanilla and the eggs, and keep beating.

2) In a separate bowl, I mix together all of the dry ingredients, combine well, and then add the dry ingredients to the wet. Mix them until just combined- do not over mix!

3) Have prepared sheet pans ready. (I only use sheet pans covered with “silpats” for cookies- no burning and no mess!). Scoop the dough out by the rounded spoonful depending on how big you like them.

4) Roll each ball in the white sugar, until completely covered, and then place on the sheet pan. Take a long tined fork, and lightly squash down the ball of dough twice in either direction. The top should look like it has a checkerboard on top. The sugar adds a little extra sweetness and crispiness, and the fork tines ensure that they will be chewy in the middle, not cakey.