Garden Updates and The Best Chunky Peanut Butter Cookies Ever

The garden has really taken off, even with all the crazy weather we have had. Except for our celery which is a new plant for us this year, (it is the green curly stuff that looks like parsley in the picture). The stalks should of started to develop by now so I am a little concerned that we might not be able to enjoy them before we have to leave. 

Besides growing a few new vegetables in the garden this summer I have really started baking. Cookies, cakes and quick breads have been my main focus. I have tried several different peanut butter cookies recipes and most have been very good, but this one is good, really good. Hands down my most favorite peanut butter cookies recipe ever. The addition of the peanut halves is genius.

This recipe is originally from the cookbook "Baked" but I got this recipe from Megan Gordon's blog "A Sweet Spoonful.com". Here she she has artfully changed out the chocolate chips for peanuts and used less salt. Recipe is easy to follow and does not take a lot of time to put together.

Ingredients:

1 3/4 cup all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup unsalted butter (softened and cubed)
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
1 cup crunchy peanut butter (unsalted)
3/4 cup peanut halves (unsalted)

To prepare:

In a medium size bowl sift together the flour, baking soda and salt, set aside. In a mixing bowl with a paddle add the butter and both sugars and beat until fluffy. Scrape the bowl with a spatula, then add eggs and mix again one at a time. Add vanilla and peanut butter and mix until just incorporated.

Add half the flour mixture, mix lightly and then add the remaining, mix again until just incorporated. Fold in peanut halves. Refrigerate at least 3 hours before baking.

Preheat oven to 375°. Line baking sheet with silpat or parchment paper. Drop rounded tablespoons full about 2 inches apart and bake approximately 10-12 minutes, rotating pan halfway through. Remove from oven and let completely cool. Enjoy!