Currency Cookies


Not sure what to bake, I started to surf for some inspiration.  When I opened Facebook this popped up. You should make them and use them as currency. They are the perfect Peanut Butter Cookies from Smitten Kitchen.

1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1 3/4 cups smooth peanut butter
Coarse-grained sea salt, to finish + a handful of chocolate chips

Whisk together brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated; you shouldn’t be able to see any ribbons of peanut butter.

Use a small ice cream scoop and scoop onto lined cookie sheets.  Put in freezer for 15 minutes.

Preheat the oven to 350°F.

Sprinkle the dough balls lightly with coarse-grained sea salt just before baking. Top with one chocolate chip (optional) Bake smaller cookies for 14 to 15 minutes and larger for 18 to 20. When finished, cookies should be golden at edges. They’ll need to set on the sheet for a minute or two before they can be lifted intact to a cooling sheet. Trust me, you should let these cool completely before eating so the different textures (crisp outside, soft inside) can set up.

I used this exact recipe from Smitten Kitchen.

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