Peanut Butter Buttons
These cookies are so adorable! I saw these on 17 and baking and I knew I had to try my hand at them! This is a great recipe if you have little helpers, my 2 yr old was thrilled to roll the cookies in all sorts of sugar. He even got creative and started making ‘rainbows’ 🙂 . Tiny enough to satisfy a sweet craving and cute enough for Bento, these are definitely a keeper! I adapted the recipe a little bit to what I had on hand at the time:
3/4 cup creamy peanut butter
1 stick unsalted butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
3 tbsp milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
Granulated sugar for rolling
Chocolate chips (any type)
1. Cream butter, peanut butter, and sugars together for 5 minutes, you want it to be really fluffy. (I learned this trick from Savory Sweet Life and my cookies are forever grateful, they come out crispy on the edge and soft in the center)
2. Add in the egg and milk and mix until incorporated.
3.In a small bowl, sift flour, baking soda, and salt. Gradually add to peanut butter mixture.
4. Refridgerate for 10 minutes, this helps make the dough firm enough to roll. Using a 1/4 tsp, roll dough into 1/2 inch balls and then coat with sugar of choice.
5. Bake at 350 for about 5 minutes. Immediately upon removing press chocolate into cookie. You want to do this before the cookie starts to cool or they will start to break.
This recipe makes about 180 buttons, plenty to get you through the week! The dough lasts several days in the fridge if you don’t want to bake that many cookies in one night. Enjoy!