Today we made the lazy sheet pan version. I used butter rather than shortening, cause it's all I had, but like I said- I needed them! So mine probably weren't nearly as good as Meg's. But no one's complaining.
The other 1/3 cup of vanilla sugar is for dipping. Dump warm cookies (top side-down) into a bowl of the sugar, then carefully transfer to a wire rack until fully cool. If you can wait until they're fully cool to eat one (or three).
I've said it before.
I LOVE VANILLA SUGAR.
Everyone needs it in their pantry.
I had a mild panic attack today when I realized there was no chocolate in the house; not a single semisweet morsel. But as I raided the cupboards, the three big tubs of peanut butter I just bought (I love a good deal) stared me right in the face- seemingly a satisfying alternative. In cookie form of course.
Vanilla makes them over-the-top yummy.
Peanut Butter Vanil-licious Cookies
1 stick unsalted butter, room temp
2/3 cups light brown sugar
2/3 cup vanilla sugar, divided (or plain granulated if you must)
1 cup creamy peanut butter (I use Skippy Natural)
1 1/2 teaspoons vanilla extract
2/3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375.
Cream butter, brown sugar, 1/3 cup vanilla sugar, and peanut butter until light & fluffy, about 5 minutes. Incorporate egg & vanilla extract; mix well.
Sift together flour, salt & baking soda. Slowly add dry to wet mix. Scrape down bowl & beat until just mixed.
Drop rounded tablespoons of dough onto cookie sheets, and bake 8-9 minutes. Cool on the cookie sheets for a few minutes before moving.