Anyone (else) in need of some middle-of-the-week cookies?!?!
Okay, I realize it’s Tuesday, so technically still the start of the week, but let’s not get all nitty gritty DETAILS here. It’s not Monday or Friday (sigh, we wish), so MIDDLE. And that’s final.
I feel like I should be super relaxed and zen coming back to real hospital medicine after a super easy and not stressful elective, but you just can’t ever get used to this waking up at 5AM business and then being GO GO GO from the second you enter the hospital to the second you leave so that you can have a hope of getting out on time.
I need to start doing some midday meditation. Or just listen to music while I write notes. (Probably the Moana soundtrack because that is pretty motivational and if you haven’t listened to it, THEN GET UP OFF YOUR CHAIR AND DO IT.)
And not just any cookies, but the kind of cookies you would get if peanut butter and cinnamon sugar had a late night party and invited you along for the ride.
They’re crispy on the outside, chewy on the inside, and absolutely definitely going to get us through this midweek schlump we’re in.
In the words of Maui (<- Moana reference, FYI) – You’re Welcome!!
- 4 oz unsalted butter, room temperature
- ¾ cup sugar
- ½ cup light brown sugar
- 1 cup creamy peanut butter
- 1 extra-large egg
- 1 tbsp whole milk
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- ½ tsp kosher salt
- ½ tsp sea salt flakes
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup sugar
- 2 tsp ground cinnamon
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 4-5 minutes on medium-high speed. Scrape down the sides of the bowl and then add the peanut butter. Mix in medium speed until thoroughly combined, about 1 minute.
- In a small bowl, whisk together the egg, milk, and vanilla. In a second bowl, whisk together the flour, salts, baking powder, and baking soda.
- With the mixer running on medium speed, slowly pour the egg mixture into the butter mixture. Mix for 5 seconds, then scrape down the sides of the bowl. Mix again on medium speed for another 30 seconds to almost fully combine.
- Add the dry ingredients into the mixer bowl, then mix on low speed until the dough starts to come together, about 30 seconds. Scrape down the sides of the bowl and then beat for another 10 seconds on medium speed. Use a rubber spatula to bring the dough completely together. Transfer to a sheet of plastic wrap and wrap tightly. Place in the fridge and let chill overnight.
- When ready to bake, heat oven to 350F. Line 2-3 baking pans with parchment paper.
- Make the cinnamon sugar coating by whisking together the sugar and cinnamon in a small bowl.
- Scoop the dough into balls using a ¾-oz (1½ tbsp) cookie scoop. Gently roll each in the cinnamon sugar and place on the prepared sheet pans, approximately 12 cookies to a pan.
- Place one pan of cookies in the oven and bake for 8 minutes. Rotate the pan and bake until the tops are just set and lightly golden, another 4-5 minutes. Remove from the oven and let cool completely. Repeat with remaining cookie dough.
More of my favorite peanut butter recipes: