Soft Peanut Butter Cookies

Have you ever had one of those weeks?  Not the really awesome, great weeks, but the other kind?  I am having one of those.  Sigh.  And when I feel stressed I find therapy in my kitchen.

So today when I was nearing the end of my rope I grabbed a wooden spoon and a bowl and held on for dear life.

These peanut butter cookies made my daughter smile.  And her smile made me smile.  It's getting better already!  :)

Ingredients:
1/2 cup creamy peanut butter
8 Tbs. (1 stick) unsalted butter, softened
1/2 c. sugar
1/2 c. packed brown sugar
1 large egg
1 3/4 c. flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

Preheat the oven to 325.

Cream the peanut butter with the butter and sugars for 3-4 minutes, then beat in the egg.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.  Add the flour mixture to the peanut butter mixture and mix until combined.  Be sure to scrape down the sides of the bowl so that everything is combined evenly.

Scoop dough by the rounded tablespoonful and roll into balls.  Place the balls about 2 in. apart on a baking sheet (can line with parchment paper or aluminum foil if desired), and press down slightly.  Using a fork dipped in flour, press down on the cookie to form an "X" pattern.

Bake for 10 minutes, or until the edges are lightly golden.  Overbaking will cause these chewy cookies to become crunchy, so try to avoid it.

Cookies will keep in an airtight container at room temperature for 3 days.  For longer storage wrap in plastic and aluminum and freeze for up to a month.