As I shared yesterday, I always planned to make my own wedding cake(s) but my family strongly encouraged me not to and after thinking through the logistics, I agreed that it wasn’t the best idea.  Instead, until we leave for NC later this week I’m baking cookies for a couple of events during the  wedding weekend.  First up was Maxine’s Gingersnaps,  a recipe from my paternal Grandmother, and the second recipe is Peanut Butter Cookies, one of Joe’s late father’s favorites.

This recipe was  inspired by Averie Cook’s Soft and Puffy Peanut Butter Coconut Oil Cookies.  The coconut oil and cornstarch are the secret weapons that make these cookies so light and soft.  I used crunchy peanut butter because I like the texture it adds and my bourbon vanilla extract.   The dough was a bit crumbly after I froze it in the freezer for about 30 minutes but I rolled it into balls and flattened before baking to get a great result.  These are everything that makes a peanut butter cookie so divine;  they’re nutty and dense, sweet and savory.

What to buy:

• 3/4 cup crunchy peanut butter (I used Peter Pan)
• 1/2 cup coconut oil, softened to consistency of soft butter
• 1 cup light brown sugar
• 1 large egg
• 1 tablespoon vanilla bourbon or vanilla extract
• 1 cup all purpose flour
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1/4 teaspoon salt

What to do:

• combine peanut butter, coconut oil, egg, vanilla, and sugar, beating by hand or mixer until light and fluffy about 4 to 5 minutes
• add dry ingredients and mix until just combined, about 1 minute
• chill dough for an hour for easier handling
• preheat oven to 350°F
• roll into 1-2 inch balls and flatten on a cookie sheet that has been sprayed with cooking spray or layered with parchment paper, spacing cookies about 2 inches apart
• bake for 7 to 9 minutes, or until tops have just set, even if slightly undercooked in the middle as they will firm up as they cool on the baking sheet