These cookies are sooooo unbelievably easy. First, you do not need cookie cutters. Just that, is enough to enthrall me. Furthermore, these are simple press cookies. All you really need to do is create the dough and from there, just press these down. The cool way to do it is creating a criss cross with forks (the ridges are cool). But, you can also just press these with a flat bottomed cup. Also, you can create these into hearts with the way you press them. The options are endless!
Check out what our friends over at The Semi Sweet Sisters had to say about this:
“Be careful these peanut butter cookies can be very addicting! ;)”
Well that’s a simple statement, but I assure you, it is absolutely true. Once you start, you just can’t stop!
Ingredients
½ cup Domino granulated sugar
½ cup Domino packed light brown sugar
½ cup (1 stick) Land O’ Lakes salted butter, melted (microwave for 25-30 seconds)
½ cup smooth Jiffy peanut butter
1 large egg
½ teaspoon McCormick pure vanilla extract
1½ cups Gold Medal all-purpose flour
1 teaspoon baking soda
Instructions
Preheat oven to 350 degrees.
In a medium sized mixing bowl add sugar, brown sugar, & melted butter, stir until creamy. Add peanut butter, egg, & vanilla, stir until smooth & creamy.
Add flour & baking soda & stir until well combined.
Scoop or roll dough into 1½ inch balls & place on ungreased cookie sheets. Flatten each ball using the bottom of a glass (coated in sugar).
To make the top of the heart use a butter knife or the handle of fork to cut into the top center of dough. Press it outwards to the right & left to make the “V” shape.
Use your thumb & index finger to pinch the bottom of the dough to make the bottom “V” shape of the heart. You can use your hands to perfect the heart shape if needed.
Take a fork & press the dough down on each side making a criss-cross on the heart.
Bake for 10-12 minutes. Be careful not to over bake them or your cookies will turn out hard.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: If these overbake, they will burn very quickly and get hard.
Thanks again to The Semi-Sweet sisters for this amazing recipe.
