I first published this recipe with an article I wrote for www.GoodHusbanding.com titled “San Francisco and Peanut Butter Cookies”. It was a fun story to write, highlighting the many culinary adventures that my husband and I have enjoyed together and our love of San Francisco. The article remains a trip down memory lane for me, reminiscing about the role of my Peanut Butter Cookies in our relationship, from high school through current day. Little did I know, when I was 14 years old, that not only would I marry Ryan but that we’d move hours away from San Francisco and that I’d be making those same cookies as currency to bribe our toddler into potty training!
1. Preheat oven to 375 degrees.
3. Add remaining dry ingredients (Flour, Baking Soda and Salt). Mix together really well (for best results, take off your rings and use your hands!).
4. Shape dough into little 1 inch balls and place a couple inches apart on a lightly-greased cookie sheet. Lightly press each cookie with the flat part of a fork’s tines to leave an impressive-looking striped pattern on each cookie (criss-cross the fork pattern to make them look extra impressive!).
4. Bake at 375 degrees for 7-10 minutes, or until the cookie bottoms are just barely golden colored.
5. Take out of oven and let cookies cool on hot cookie sheet for 10 minutes before moving them onto a plate or cooling rack (they finish cooking on the sheet!). Be careful not to overcook in the oven or cookies will be hard when they cool! Makes 3-4 dozen (depending on your cookie sizes!) …but double the recipe if you want a stockpile. They store really well in gallon ziplock bags. If the bagged cookies get a little hard after a day or two, just throw a slice of apple in with them. I don’t know why it works, but it does!