If you’re looking for something to munch on but are not sure what, this is it. Peanut butter cookies will do the trick. This is a great snack to have prepared ahead of time and stored for a “one of those days” type of moment.
With its rich aroma of sweet butter and peanut butter in one, these cookies are hard to miss in the kitchen. In addition, its crunchy edge with a soft interior will make it hard to say no to another. Add a glass of milk on the side and it’s heaven from here.
For a while, I used to steer away from baking cookies from scratch. I’d say I have had many failed cookie moments in the kitchen. From finished cookies flatter than pancakes, or spilled over the baking sheet and onto the bottom of the oven, and accidentally switching sugar for salt many times; I’ve simply stopped making them for some time. Yea, I was a bit discouraged, but as usual once I decide to start something, I’m determined to succeed in those failed moments and to expand in trying new things. With that said, I have decided to start here using this recipe.
As a result of all the disastrous cookie moments, I really had no idea how these were going to turn out. I tend to put my cookie rounds too close together on the baking sheet leaving them to expand more than twice their original size ruining the edges. Not this time! For this recipe, I wasn’t sure how much they would expand, so I decided to spread the cookies out a bit farther apart. And it just so happens they didn’t expand (all I can do is laugh for being too cautious).I had to use an extra pan because there was plenty of dough to work with. Just keep in mind, if you place a cookie sheet in the oven close to the fire they will cook much faster than a centered-placed baking sheet. You may want to reduce the cooking time by 3-5 minutes for those sheets near the fire. The peanut butter cookies cook quickly so stay in the kitchen and keep an eye on them.
After making my first dozen, I had plenty of dough to make a second batch. If this is the case for you, simply wrap it in plastic wrap, store in an airtight container and freeze up to one month. Freezing is not the most ideal practice when working with dough because you run the chance of the texture changing. But if you’re like me who wants to have very little available sweets in the home, this is your best option. Allow to thaw for a couple of hours or until dough softens in the refrigerator if you may want to bake more for later.Print
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup creamy peanut butter
- 1/2 cup (1 stick) butter, room temperature
- 1 1/4 teaspoons pure vanilla extract
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- Sift together flour, baking powder, and salt in a mixing bowl; reserve.
- In a large mixing bowl, cream the peanut butter, butter and vanilla together until smooth.
- Add the sugars and cream for one more minute. Then, mix in the eggs one at a time. Mix in the flour half at a time.
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
- Once chilled, roll or scoop the dough into 1 1/2-inch balls, and place 2 inches apart on an ungreased or silicon-lined baking sheet.
- Use a fork to flatten each ball by making a crisscross pattern.
- Bake for 15 minutes or until golden. Remove cookies from oven, and let cool on the baking sheet for 5 minutes. Transfer to a cooling rack with a spatula, and allow to cool to at least warm before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Cuisine: American
Peanut Butter Cookie recipe adapted from the book titled: Cookies and Treats by author: unknown.ISBN: 978-1-4454-4048-4