I love to bake when it rains.
Wet, rainy outside + warm, cozy inside = sweet!
The way the weather's been lately, I should be opening a bakery any day now...
The most recent drizzly day yielded something new: a double batch of Betty Crocker's peanut butter cookie recipe topped with a heart-shaped chocolate instead of the usual Hershey's kiss. Think of it as an early Valentine...xo
According to the Farmer's Almanac more cookies are in the forecast with an occasional loaf cake and a sprinkling of muffins...you heard it here first!
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter or margarine softened
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
additional granulated sugar
@about 36 chocolate hearts
1. Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
2. Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
3. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.
Makes about 3 dozen cookies!