From Mel.
The Best Peanut Butter Cookies
I haven't tested the recipe using natural peanut butter - I've only used traditional creamy peanut butter (like Jif or Skippy). The trick to this recipe is instead of pressing the cookies flat before baking, give them a light press after they are done baking. It makes all the difference in the world for soft, dense peanut butter cookies.
INGREDIENTS
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
- 2 cups creamy peanut butter (see note)
- 1 1/2 cups brown sugar (10 1/2 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 2 large eggs
- 1 teaspoon vanilla extract
DIRECTIONS
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, beat together the butter and peanut butter until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the brown sugar and granulated sugar and mix until combined. Beat in the eggs and vanilla until creamy.
- Add the dry ingredients and mix until combined.
- Scoop the dough and roll into 1- or 2-inch balls. Place on parchment- or silpat-lined (or lightly greased) large, rimmed baking sheets, placing them a couple inches apart.
- Bake for 10-11 minutes until puffed. Don't overbake.
- Remove from the oven and immediately press each cookie to flatten slightly with the bottom of a flat drinking glass. Don't flatten the cookies to smithereens, just press the puffed part down until the cookies are an even thickness.
- Scoop onto a cooling rack to cool completely. These cookies freeze great (and actually taste amazing straight from the freezer).
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