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Peanut Butter Cookies

Southern Living, Mar 2007 by Florio, Donna

Move over, chocolate chip-these melt-in-your-mouth treats are perfect with a glass of milk.

There's an equation we learn in the kitchen, not in school. Cookies equal comfort. Easiest Peanut Butter Cookies are one of our hands-down favorites. Take a bite, and you'll know why. The dough also freezes well, so keep a batch on hand to bake whenever you need a pick-me-up. -DONNA FLORIO

Easiest Peanut Butter Cookies

MAKES ABOUT 30 COOKIES

PREP: 20 MIN., BAKE: 15 MIN. PER BATCH

1. Stir together 1 cup peanut butter, 1 cup sugar, 1 large egg, and 1 tsp. vanilla extract in a large bowl until combined; shape dough into 1-inch balls. Place balls 1 inch apart on ungreased baking sheets, and flatten gently with tines of a fork. Bake at 325° for 15 minutes or until golden brown. Remove to wire racks to cool. STEVENY MCCALLA

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MARION, ILLINOIS

Variations: Evenly press 1 cup of your desired addition (see below for ideas) onto the top of prepared cookie dough on baking sheets; bake as directed. Peanut Butter-and-Chocolate Cookies: Divide peanut butter cookie dough in half. Stir 2 melted semisweet chocolate baking squares into half of dough. Shape doughs into 30 (1-inch) half peanut butter, half chocolate-peanut butter balls. Flatten gently with a spoon. Proceed as directed.

Creamy Peanut Butter Jammies

MAKES 24 SQUARES

PREP: 30 MIN., BAKE: 45 MIN., COOL: 1 HR., CHILL: 30 MIN.

1 (16.5-oz.) package refrigerated peanut butter cookie dough

1 (8-oz.) package cream cheese, softened

½ cup sugar

1 large egg

1 tsp. vanilla extract

1/3 cup seedless strawberry jam

1/3 cup chunky peanut butter

1/3 cup chopped roasted peanuts

1. Line bottom and sides of an 11- x 7-inch baking dish with aluminum foil, allowing edges to overhang 2 to 3 inches. Lightly grease the foil. Press two-thirds cookie dough evenly onto bottom.

2. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth; spread evenly over cookie dough.

3. Stir together jam and peanut butter using a fork; dollop evenly over cream cheese mixture, being sure to include corners of pan. Gently swirl jam mixture and cream cheese mixture with a knife; crumble remaining cookie dough evenly over filling. Sprinkle with peanuts.

4. Bake at 325° for 40 to 45 minutes or until cream cheese layer is set and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; chill in pan at least 30 minutes. Lift edges of foil, and remove from pan; gently peel off foil. Cut into 24 squares. Store in the refrigerator. Remove from refrigerator 1 hour before serving.

CAROLYN NOWELL

MARIETTA, GEORGIA

Peanut Butter Cookies

Southern Living, Mar 2007 by Florio, Donna

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