Let’s talk cookies.
Big, cripsy peanut butter cookies. Semisweet chocolate. Sprinkles.
I’ll admit something— I was never big on peanut butter cookies.
The flavor was never appealing to me. The texture was a little too goopy for my taste— I would eat a soft cookie, but not a grease ball. Cafeteria cookies left me with bad memories, and homemade and bakery versions were never as good as I imagined them to be.
Leave it to Joy the Baker to convert me into a peanut-butter-cookie-lover. Every time I’m on Joy’s website, I want to make every single thing I see. And if I had time to, I would. The even better thing is that every recipe of hers I’ve tried has turned out perfect, often better-than-perfect. Unexpected flavor combinations turn out to be surprisingly satisfying. Techniques are nailed down with detailed descriptions. Proportions of flour, butter, and sugar are on the mark. I end up making recipes I never thought I’d want to try, and loving them.
In fact, these are Joy the Baker’s Dipped + Crisp Peanut Butter Cookies, turned GIANT and topped with sprinkles.
This is a batch of warm peanut butter cookies, just out of the oven. They’ve been rolled in sugar, crosshatched with a fork, and baked until golden brown. They set into crispy, crumbly, melt-in-your-mouth goodness.