Me-"Honey, I'm making peanut butter cookies. Do you like those?"
Him-"I don't like ANYTHING peanut butter. Well, except peanut butter and jelly."
Me-"Oh well, more for me."
...fast forward to the first cookie off the pan...
Me-"Oh my goodness, these are delicious. Here, try it and quit talking about your computer."
Him-"It's just peanut butter in cookie form."
Me-"Uhhh, yeah, that's why they're called 'Peanut Butter Cookies'."
Him-"Well, slap some jelly on it and I'm good to go."
Me (in my head)-"Ugh. Why doesn't this man love sweets? Annoying."
Me (aloud)-"Okay, no problem, dear. Whatever you'd like!"
So, alas, I have 40 peanut butter cookies and one mouth...I guess that's a pretty good ratio. We're heading over to Cooking in Cucamonga's house tomorrow, so hopefully she'll help me eat them! I don't think her husband (affectionately referred to as 'the husband' on her blog) likes sweets too much either, so the odds are in our favor! And, as you can see in the pictures, I had to try various backgrounds for their shot, and they look cute in whatever they're wearing whether it's zebra, blue, or orange! Enjoy!
Peanut Butter Cookies that are Delicious Even if Your Husband Doesn't Like Sweets
Source: Annie's Eats
Yield: about 3 dozen cookies
3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies
Preheat oven to 350˚ F. In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey. Mix in the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.
Roll the dough into 1½-inch balls, and roll each dough ball in sugar. Place the dough balls on an ungreased baking sheet, a couple inches apart. You can either leave them in little balls of heaven, or you can press them down about halfway using a fork so you get that cool looking criss-cross; I personally liked leaving them as balls of joy. Bake for 10-12 minutes, or until slightly puffed and golden (I had to go almost 14 minutes). Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely. Repeat with the remaining dough. Store in an airtight container.