This is the best peanut butter cookie recipe I've ever found. And look how happy they will make you!! (In case you were wondering, yes, my job is better than yours)
2 ½ c. flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ lb. (2 sticks) SALTED butter, softened but still firm
1 c. packed brown sugar
1 c. granulated sugar
1 c. peanut butter
2 large eggs
2 tsp. vanilla
1 c. chocolate chips
Adjust oven rack to low-center position. Heat oven to 350°. Line large cookie sheet with parchment paper.
Whisk flour, baking soda, baking powder and salt together in medium bowl, set aside.
Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts, stir gently until just incorporated.
Working with generous 2 tablespoons each time, roll dough into 2 inch balls. Place balls on parchment-lined cookie sheet, leaving 2 ½ inches between each ball. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along the edges (but not on top--they will look slightly underbaked) about 10-12 minutes.
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ lb. (2 sticks) SALTED butter, softened but still firm
1 c. packed brown sugar
1 c. granulated sugar
1 c. peanut butter
2 large eggs
2 tsp. vanilla
1 c. chocolate chips
Adjust oven rack to low-center position. Heat oven to 350°. Line large cookie sheet with parchment paper.
Whisk flour, baking soda, baking powder and salt together in medium bowl, set aside.
Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts, stir gently until just incorporated.
Working with generous 2 tablespoons each time, roll dough into 2 inch balls. Place balls on parchment-lined cookie sheet, leaving 2 ½ inches between each ball. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along the edges (but not on top--they will look slightly underbaked) about 10-12 minutes.
1 comment:
oh man! ima make those with my amazing baking skillz!
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