Jon will frequently request food by lamenting out loud that I never make him __________ (fill in the blank with tacos, swedish meatballs, muffins, banana bread, cookies, pie, etc.). In the case of peanut butter cookies, he was right. I'm not sure I've ever made them, and given that peanut butter has been a major food group for me during the last 6 months, I can't imagine why. There is no shortage of recipes out there and between my own cookbooks and the internet, I pieced together what I consider to be a pretty good one.
Old Fashioned Peanut Butter Cookies
Ingredients:
1 cup unsalted butter (2 sticks), softened
1 1/2 cups creamy peanut butter (I used Skippy Natural, it worked well)
1 cup white sugar
1 cup brown sugar
2 eggs
2 1/2-3 cups flour (I used three and had a little extra flour in the bottom of my mixer)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
In a mixer, or a bowl using a hand mixer, cream together butter, peanut butter and sugars. Add eggs one at a time, mixing until incorporated.
In a separate bowl, whisk together flour, baking powder, salt, and baking soda.
Add flour mixture to mixer bowl, stirring on low until just combined.
Refrigerate dough for at least one hour, or overnight. I kept it to an hour, and it was fine.
Roll one inch balls of dough and put on a cookie sheet. I use Silpat liners. I also used a cookie scoop, which looks like a mini ice cream scoop, to portion my dough. It was a gift from my friend Megan, and I'm a little obsessed with how easy it makes baking cookies!
Using a fork dipped in cold water, make cross hatch marks on the cookies.
Bake at 350 for 11 minutes, turning once in the middle. We like our cookies very soft, so adjust cooking time according to your taste.
Allow to cool 5 minutes on cookie sheet before transferring to wire racks to cool completely.
This made about 50 cookies for me. That is too many cookies to have around the house.
Old Fashioned Peanut Butter Cookies
Ingredients:
1 cup unsalted butter (2 sticks), softened
1 1/2 cups creamy peanut butter (I used Skippy Natural, it worked well)
1 cup white sugar
1 cup brown sugar
2 eggs
2 1/2-3 cups flour (I used three and had a little extra flour in the bottom of my mixer)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
In a mixer, or a bowl using a hand mixer, cream together butter, peanut butter and sugars. Add eggs one at a time, mixing until incorporated.
In a separate bowl, whisk together flour, baking powder, salt, and baking soda.
Add flour mixture to mixer bowl, stirring on low until just combined.
Refrigerate dough for at least one hour, or overnight. I kept it to an hour, and it was fine.
Roll one inch balls of dough and put on a cookie sheet. I use Silpat liners. I also used a cookie scoop, which looks like a mini ice cream scoop, to portion my dough. It was a gift from my friend Megan, and I'm a little obsessed with how easy it makes baking cookies!
Using a fork dipped in cold water, make cross hatch marks on the cookies.
Bake at 350 for 11 minutes, turning once in the middle. We like our cookies very soft, so adjust cooking time according to your taste.
Allow to cool 5 minutes on cookie sheet before transferring to wire racks to cool completely.
This made about 50 cookies for me. That is too many cookies to have around the house.
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