Today I’m celebrating the success of Love’s Last Kiss, the next book in the Deadly Force series, by making one of Rose Gurthrie’s (the heroine of Love’s Last Kiss) favorite peanut butter recipe. As a young woman who is caring for her sick brother, and trying to save her hero, Kade Dolan (an Army Ranger and ex-con), she often feels helpless and alone. To help keep those she loves happy, she bakes and her favorite recipe is Peanut Butter Cookies.
This recipe can be underbaked for super-soft cookies or baked for an extra minute to make then crunchy enough to dip into a glass of milk. You can use creamy or crunchy peanut butter, but don’t use natural peanut butter because the extra oil makes the cookies… oily. I hope you enjoy the cookies… and Love’s Last Kiss… as much as I love baking and writing both of them!
Peanut Butter Cookies
Ingredients
- 1 cup butter softened
- 1 cup crunchy peanut butter
- 1 cup sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 ½ cups flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
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Preheat the oven to 375℉. Line 2 baking sheets with parchment paper and set aside.
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In the large bowl of an electric standing mixture, beat together the butter, peanut butter, sugar, and brown sugar until well mixed. Slowly beat in the eggs.
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In another bowl, stir together the flour, baking powder, and salt. Slowly add the dry mixture to the peanut butter mixture, using the lowest mixer setting. Mix until the ingredients are just blended. Don't overheat. Put the bowl with the dough in the refrigerator to chill for 1 hour.
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Roll the dough into 1" balls and place on the baking sheet, about 2" apart. Press down on each ball with a fork, making a criss-cross pattern. Bake the sheets separately, for 8-10 minutes, until the edges are set and the middle is no longer shiny. Remove the pan from the over and allow the cookies to cook on the baking sheet for 10 minutes before removing the cookies and placing them on a baking rack to cool. Bake the second sheet while the first is cooling and repeat the process,
Allow the cookies to cool completely before storing them in an airtight container in the refrigerator.
