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Peanut Butter Melts

Preheat oven to 375ºF, rack in the middle position

1 cup melted butter (2 sticks)

2 cups white sugar***

2 teaspoons vanilla

¹⁄₈ cup molasses (2 tablespoons)

1 ½ teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup peanut butter (either smooth or crunchy, your choice)

2 beaten eggs (just whip them up with a fork)

2 ½ cups flour (no need to sift)

Microwave the butter in a microwave-safe mixing bowl to melt it. Add the sugar, vanilla, and molasses. Stir until it’s blended, then add the baking soda, baking powder, and salt. Mix well.

***If you like a sweeter cookie, add ½ cup more of sugar or roll the dough balls in sugar before baking.

Measure out the peanut butter. (I spray the inside of my measuring cup with Pam so it won’t stick.) Add it to the bowl and mix it in. Pour in the beaten eggs and stir. Then add the flour, and mix until all the ingredients are thoroughly blended.

Form the dough into walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (If the dough is too sticky to form into balls, chill it for a few minutes and try again.)

Flatten the balls with a fork in a crisscross pattern. (If the fork sticks, either spray it with Pam or dip it in flour.)

Bake at 375ºF for 8 to 10 minutes, or until the edges are just beginning to turn golden. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling.

My niece Tracey’s Favorite PBJ snack: Spread jam on one cookie and stack another on top. Mother likes PBFs better (that’s fudge frosting between the cookie layers).