I am a huge peanut butter fan.  As in a huge fan.  Nothing like two pieces of bread, slathered with gobs of peanut butter and a touch of jam;  preferably strawberry or grape.  Let’s be honest here, there nothing like a big soup spoon full of peanut butter inserted into MOUTH minus the jam!  That being said, I am not choosy either, creamy or chunky,  organic or not.  Just bring on the peanut butter.  That is what I love about this recipe for peanut butter cookies;  it is full of peanut butter goodness, there was no holding back,

I have not eaten a peanut butter cookie in years, except maybe an occasional girl scout one, if someone has them laying around their house (I don’t buy them for obvious reasons).  Nor have I made peanut butter cookies, mainly because all of the recipes require you to chill the dough.  You see, I like making cookies, I am just not into the chilling for at least 3 hours before baking.  I want instant gratification.

I decided to make my nephews a big box of cookies for their birthdays and wanted to mix it up with the token chocolate chip so I have been working on a peanut butter recipe that did not require the “3-hour chillin”.  The first couple times I made this recipe I used creamy peanut butter which worked out really nicely but I wanted texture.  The next couple times I used an organic chunky peanut butter from Wholefoods.  I not only loved the flavor of this peanut butter but I loved the slightly chewy and slightly chunky texture of the finished cookie.  It was perfect.  And the great thing …. neither way required any chilling time.  Simply make the dough, roll into balls, flatten and bake.

 

Peanut Butter Cookies

Ingredients:

  • 1 cup peanut butter
  • 1 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/2 cup sugar, we use unprocessed sugar
  • 1 egg
  • 1 1/2 cups ap flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch salt

How To:

Heat oven to 375.

Sift dry ingredients into a small bowl.

Combine peanut butter and butter in the mixing bowl of your mixer.  Beat until light and fluffy.

Add sugars and mix until combined;  about 2 minutes.

Add egg and beat for 1 minute.

Add dry ingredients and mix on low speed for 2 minutes.

Line a cookie sheet with parchment paper.

Roll small balls of dough and evenly space on the cookie sheet.

Dip a fork into flour and lightly press the balls down.

Bake for 8 minutes for a chewy cookie, and 10 minutes for a crisp one.

Serve.

Eat.

 

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