Things change a lot with my kids. With all kids. Likes and dislikes rotate faster than I can keep up with sometimes. Their physicality changes. Their “happy places” change.
But one thing that doesn’t?
That as soon as either one of them hear me in the kitchen cooking (and especially baking), they are both clamoring to help.
And sometimes, my gut instinct is to say no. Especially if I’m baking while I’m trying to get dinner ready.
Because they still need supervision for some of the tasks.
Because they will do it slower than I will.
Because they will always, always, always make a mess.
For tens of other reasons.
But I don’t.
I say yes.
I find a way to make it work, for them, for me, because I know I will miss this. In a few years. Maybe less. As they grow up more and want to spend time with me less.
And I don’t want to regret my no’s.
I spied this recipe recently from Averie Sunshine, one that is included in her new Peanut Butter Comfort cookbook, and made it last week. I wanted a homemade cookie to tuck into the kids’ lunchboxes, and I owed a “thank you” to a neighbor.
And that’s how I do.
Stupid simple to make. Ingredients I bet you have on hand. And perfect for a sweet fix after dinner, an after-school snack once in awhile, or to add to your kids’ lunchboxes just because.
Thin, crispy, and totally tastes like love straight from the oven.
1 cup creamy peanut butter
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 cup granulated sugar, for rolling
1 1/2 teaspoons cinnamon, for rolling
Add the first six ingredients to a stand up mixer on medium-high speed and beat for 1 to 2 minutes with a paddle attachment.
Scrape down the sides of the bowl and then bear for 1 minute more or just until smooth and ingredients are combined. Place mixing bowl in the refrigerator for 1 hour, allowing to rest and chill.
Preheat the oven to 350 degrees F.
Combine the 1/4 cup granulated sugar and cinnamon in a small bowl and stir to combine. Set aside.
Using a small cookie scoop, form balls and dredge each one through the cinnamon-sugar mixture. Dredge the balls through the mixture twice to create a thicker cinnamon-sugar coating will produce cookies with more texture and more intense cinnamon sugar flavor.
Place balls onto a Silpat-lined baking sheet, about 2 inches apart. Flatten the mounts slightly with the tines of a fork, creating a crisscross pattern.
Bake for 8 to 9 minutes. The bottoms will have set, but the tops may look under-done but they will set up as they cool. Allow cookies to cool on the baking sheets for at least 10 minutes or until they’ve firmed up. Store cookies in an airtight container at room temperature for up to one week.