eclaire (what’s in a) name?

way back in october, while answering the door for trick or treaters, i had a conversation with nancy about a cooking demonstration she watched online (via cook’s illustrated) in which she learned several tips for making perfect peanut butter cookies. during the course of our chat, i realized that i have never made peanut butter cookies. this may not sound like a big deal, but they are mike’s favorite cookie in the whole world, and peanut butter is one of my all time favorite foods. so how is it possible i’ve never made them?

luckily, mike’s 30th birthday is TODAY, so i was able to rectify the situation. i found smitten kitchen’s adaptation of magnolia bakery’s recipe, and whipped up a batch to celebrate the occasion. these cookies are absolutely heavenly, my friends. mouth wateringly amazing, lighter than any other peanut butter cookie i’ve ever had before, super flavorful, and dotted with peanut butter and chocolate chips throughout.

i’d love to keep telling you about how delicious the cookies are, but i need to go wrap presents and whip up a carrot cake for tomorrow’s celebration with friends – oh, and celebrate with the bday boy, too!  so i’m signing off with this photo from mike’s 20th birthday – the first one of his birthdays we celebrated together. i can’t believe it’s been 10 years since that birthday party in santa barbara!

happy, happy birthday mike – i can’t wait to enjoy this decade of your life as much as i enjoyed the last one! here’s to the 30s!

peanut butter cookies

adapted from smitten kitchen
yields about 2 dozen small cookies

• 1/2c butter, softened
• 1c smooth peanut butter at room temperature
• 3/4c sugar
• 1/2c packed brown sugar
• 1 large egg
• 1T (soy)milk
• 1t vanilla
• 1¼c all-purpose flour
• 3/4t baking soda
• 1/2t baking powder
• 1/4teaspoon salt
• 1/2c peanut butter chips
• 1/2c chocolate chips
• 1/4c peanuts, finely chopped, optional
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1. preheat oven to 350°
2. in large bowl or stand mixer bowl, beat the butter and the peanut butter together until light and fluffy
3. add the white and brown sugars and beat until smooth
4. then add the egg, milk and vanilla, mixing well
5. combine flour, baking soda, baking powder, and salt in a bowl or large measuring cup, then add to the mixture, beating until combined
6. stir in the peanut butter, chocolate chips, and chopped peanuts if using
7. drop onto ungreased cookie sheets, leaving room between each cookie
8. use a fork to lightly indent with a crisss-cross pattern
9. bake for 10-12 mins, and promptly remove, even if they do not look quite done
10. cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely