Peanut Butter Cookies

I was inspired by Myra to make these cookies.

These cookies are everything in the word delicious.
They melt in your mouth, they are perfectly chewy, and they make me crave cold winter days. (Just kidding, in California winter isn't that cold.)
These cookies are insanely easy to make AND eat, especially if you have a kitchen aid on hand. If you don't, it's important to use room temperature butter. I often cheat on this step, I'll simply microwave my butter for ten seconds. When I can squish it and make a light indent, I know it's done.
I guess you could have said that I went on a rampage when I found out we had no brown sugar. I had to improvise. I added 3 tablespoons of honey to 1/2 cup of granulated sugar. Molasses seem sweet, and honey does too. It worked perfectly.

I woke up early the next day to bake these. I "accidentallly" forgot to wrap the dough in plastic wrap, so my dough was all stiff inside the kitchen aid bowl. It took me about 10 minutes to scoop the hard dough out and re-knead it with plastic wrap on the outside. I got about 29 cookies, but it all depends on what size you shape your dough.

Peanut Butter Cookies
Makes about two dozen cookies.
Recipe adapted from Simply Recipes
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar (Does not matter whether light or dark)
1/2 cup peanut butter
1 egg
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Substitute for brown sugar: Use 1/2 cup of granulated sugar and 3 tablespoons of honey. No need to mix them together, just add them both separately to the granulated sugar and butter.
Using an electric mixer, beat butter until creamy, for about 2 minutes. The butter should lighten in color. Add both sugars, and beat for 2 more minutes.
Add the peanut butter to the butter and sugar mixture, then add the egg to the mixture. Beat until well combined.
In a separate bowl, mix the dry ingredients together (1 1/4 cup flour, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder and 1/4 teaspoon salt)
Mix the dry ingredients into the wet mixture. Mix until well combined-do not over mix.
Refrigerate the dough in plastic wrap or in the bowl it was mixed in for at least 3 hours.
Preheat the oven to 375 F. Shape dough into 1 1/4 inch balls. Spread them about 3 inches apart on the cookie sheet, and flatten in criss-cross patterns with a fork. Bake until light brown, about 9-10 minutes. Cool on the baking sheet for about a minute, then immediately transfer to cooling rack to cool completely.
For a chewier peanut butter cookie, bake at 300 F for 15 minutes.

No comments:

Post a Comment