Peanut Butter Cookies

Spring cleaning is just around the corner... I'm dreading it, but I know it's going to feel SO GOOD when I know there isn't a speck of dust on my ceiling fan, under my bed, or on my lucky cat collection! Today, I started a Spring clean in one of the kitchen cabinets. We've had some honey roasted peanut butter for way too long, so I decided to use it in a simple peanut butter cookie recipe. The results are delicious! The honey roasted peanut butter gives them a unique flavor. They're crispy around the edges and chewy in the center. Perfect for munching while your're taking a break from icky cleaning and scrubbing... just don't forget to wash your hands! ;) Enjoy!Peanut Butter Cookies (from "Good Housekeeping: Great Baking")
Makes about 4 dozen cookies (I got 34 average-sized cookies)

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter or margarine, softened
3/4 cup creamy or chunky peanut butter (I used honey roasted)
1/2 cup packed brown sugar (I used dark brown)
1/2 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

1. Preheat oven to 375 F. Grease 2 large cookie sheets (or use parchment paper). In small bowl, combine flour and baking soda.
2. In large bowl, with mixer at medium speed, beat butter, peanut butter, and sugars until well blended. Beat in egg and vanilla. Reduce speed to low; beat in half of flour mixture until blended. With wooden spoon, stir in remaining flour mixture until combined.
3. With hands, shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Press with floured tines of fork in a crosshatch pattern. Bake 10 to 12 minutes, until lightly browned at edges (I baked mine 9 minutes). Cool on cookie sheets on wire rack 2 minutes. With wide spatula, transfer cookies to wire rack to cool completely.