What we take with us

As a kid I took piano lessons for six years, partially because I was forced to, but mostly for the peanut butter cookies.  Yes, I learned to play Pachel Bel Cannon and Beatles songs, and am grateful that I could still plunk along to something if I so desired, but music was never really my creative outlet.  One I think I am tone deaf and two I much prefer peanut butter cookies...

So despite the fact that I too will most likely make my future kids play the piano some day -- the only residual benefit of six years of weekly afternoon piano lessons is this peanut butter cookie recipe from my piano teacher herself.  Of course, I've made some tweaks to accommodate my more recent obsession with salty sweet desserts. Classic peanut butter cookies meet salt. Say hello...

These cookies are salty. Seriously. Also they are chewy and gigantic and are good with or without milk chocolate. A glass of milk is probably a must though, if you really want to do it right.


Salted Peanut Butter Cookies
Adapted from Lisa Reeve's of Lyme, NH
2 sticks unsalted butter at room temp
1 1/4 cup dark brown sugar
3/4 cup white sugar
2 tsp bourbon vanilla
2 eggs
1 cup salted creamy peanut butter (don't get the no stir kind, the more oil the better)

2 cups flour (pastry or all purpose)
1 tsp. baking soda
1 tablespoon plus a pinch of kosher salt ( if you aren't using a larger flake salt use less)

Cream together sugar and butter until light and fluffy. Add in vanilla, eggs, and peanut butter stirring between each addition.  In a separate bowl whisk together flour, baking soda, salt. Beat dry ingredients into wet slowly.  Dough will be sticky so use an ice cream scoop (about 1/4 cup capacity) to scoop cookies on to sheet.  Cookies will spread so I suggest not baking more than 5 to a sheet.
Bake 15 minutes at 350. Cookies will look underdone, but will finishing cooking as they cool on the pan.