Mmmmm...I love peanut butter. I had the most intense craving for peanut butter cookies today, and I had thought that we would make a batch during Baking Society; however, I remembered that a friend is allergic to nuts, so I decided it would be best not to kill her. She didn't even end up coming, and I was still left wanting peanut butter cookies, or rather peanut butter cookie dough.
Instead of using my usual recipe, I decided to see if David had one. Lucky me, he did.
The dough is fuss-free, and the dough is delicious. I began by creaming butter, sugar, brown sugar, and peanut butter. I always eat natural peanut butter, but Jiff works better in cookies. My family will be enjoying these for dessert tonight!
Peanut Butter Cookies
Makes about 35 cookies
Adapted from Room for Dessert
4 tablespoons butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup creamy peanut butter
1 egg, at room temperature
1 1/4 cups four
1/4 teaspoon salt
1 tablespoon baking powder
Coarse sugar
Preheat oven to 350. Line two sheets with parchment paper. Cream butter, sugars, and peanut butter. Beat in egg. Whisk together flour, salt, and baking powder. Mix dry ingredients into peanut butter mixture. Roll dough into 1-inch balls, roll them in coarse sugar, and place on prepared baking sheets. Flatten with a fork, making a cross-hatch pattern. Bake for 9 minutes, rotating halfway through.
Peanut Butter Cookies
Makes about 35 cookies
Adapted from Room for Dessert
4 tablespoons butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup creamy peanut butter
1 egg, at room temperature
1 1/4 cups four
1/4 teaspoon salt
1 tablespoon baking powder
Coarse sugar
Preheat oven to 350. Line two sheets with parchment paper. Cream butter, sugars, and peanut butter. Beat in egg. Whisk together flour, salt, and baking powder. Mix dry ingredients into peanut butter mixture. Roll dough into 1-inch balls, roll them in coarse sugar, and place on prepared baking sheets. Flatten with a fork, making a cross-hatch pattern. Bake for 9 minutes, rotating halfway through.
Oh my these were superb. Yes I did have the pleasure of tasting these delights. Oh loved the extra crunchy sugar! I hope you didn't actually put elbow grease in those cookies!!! hahaha just kidding. I was wondering what would happen if you used natural peanut butter??? Please respond immediately I must know!
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