classic peanut butter cookies
It has been a while since I've shared a recipe! If you've been following along for a bit you may have noticed that most of my updates have been pregnancy related, and I'd be lying if I said this one isn't at least pregnancy inspired. With pregnancy sometimes comes cravings and my deepest food desire has been anything peanut butter. I had to use every ounce of [what little] willpower I have to not eat every single one of these tasty peanut buttery cookies!
2. In a medium mixing bowl, whisk together the flour, baking soda,and salt. Set it aside.
3. In a large mixing bowl, use a hand mixer (or stand mixer, if you're fancy) to cream the butter and both sugars. This should take about 2 minutes.
4. Add in the peanut butter and mix until combined, then add the egg and vanilla. Mix again.
5. Mix in the dry ingredients a little at a time until fully combined.
6. Roll about 2 tablespoons of dough into a ball then place on a baking sheet, leaving about an inch of space around each ball. Continue to roll and place until the dough is used up, then use the back of a fork to create a cross on the top of each cookie.
7. Bake for about 10-12 minutes, depending on how soft you'd like your cookies. Remove and let the cookies cool.
If you want to gussy up your cookies, roll the dough balls in some white sugar before baking, or use colored sugar for extra pizazz!
I only used about half my dough because I was too excited to try these and didn't want to waste time rolling out 24 cookies. I rolled the remaining dough into a thick log (about 2 inches in diameter) and put it in the freezer. When I'm ready for more cookies I'll just slice and bake.
Soft and chewy cookies are my JAM, so I baked for the minimum 10 minutes and they were so perfect that I ate four right out of the oven and I'm not even ashamed. All together this took about thirty minutes and was just what I needed to satisfy my peanut butter craving!
you will need
1½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup salted butter, softened
¾ cup light brown sugar
¼ cup granulated sugar
¾ creamy peanut butter
1 large egg
1 teaspoon vanilla extract
QUICK TIP : If you're like me and decide on a whim that you want to bake and don't have time to wait for your butter to soften, fear not! Fill a mason jar halfway with water and microwave for 3-4 minutes. Dump the water out and put the hot jar over the butter stick. It'll be soft in minutes!
instructions - makes about 24 cookies1. Preheat your oven to 350°F.
2. In a medium mixing bowl, whisk together the flour, baking soda,and salt. Set it aside.
3. In a large mixing bowl, use a hand mixer (or stand mixer, if you're fancy) to cream the butter and both sugars. This should take about 2 minutes.
4. Add in the peanut butter and mix until combined, then add the egg and vanilla. Mix again.
5. Mix in the dry ingredients a little at a time until fully combined.
6. Roll about 2 tablespoons of dough into a ball then place on a baking sheet, leaving about an inch of space around each ball. Continue to roll and place until the dough is used up, then use the back of a fork to create a cross on the top of each cookie.
7. Bake for about 10-12 minutes, depending on how soft you'd like your cookies. Remove and let the cookies cool.
If you want to gussy up your cookies, roll the dough balls in some white sugar before baking, or use colored sugar for extra pizazz!
I only used about half my dough because I was too excited to try these and didn't want to waste time rolling out 24 cookies. I rolled the remaining dough into a thick log (about 2 inches in diameter) and put it in the freezer. When I'm ready for more cookies I'll just slice and bake.
Soft and chewy cookies are my JAM, so I baked for the minimum 10 minutes and they were so perfect that I ate four right out of the oven and I'm not even ashamed. All together this took about thirty minutes and was just what I needed to satisfy my peanut butter craving!
let me know if you give this recipe a try!
Comments
Post a Comment