These are an oldie, but a goodie. I have been trying to get my freaking cookie recipes down, and I think I finally got this one! These are chewy, peanut buttery, and the exact kind of nostalgia I want in a peanut butter cookie. I have found that you always need more fat and less flour for cookies than you think you will. I find that's mostly true in life in general as well. This recipe makes about 2.5 dozen (more or less depending on the size you make them).
For the Cookies:
1 stick unsalted butter, room temp
1 c peanut butter *I used creamy, but you could totally use crunchy as well.
1/2 c brown sugar
1/2 c granulated sugar
2 eggs
1 1/2 c all purpose flour
1 tsp vanilla
3/4 tsp salt
1/2 tsp baking soda
Extra sugar for rolling dough in
1. Preheat oven to 350F.
2. In a stand mixer fitted with paddle attachment, combine butter and peanut butter. Add sugars and cream together.
3. Add eggs and vanilla, stirring to incorporate.
4. In a separate bowl, mix together dry ingredients; slowly incorporate into wet ingredients.
5. Chill for about 20 minutes before scooping out.
6. Scoop out cookies and roll into balls. Drop them into a little bowl of sugar to coat.
7. Place them on a baking sheet and press down with a fork in a cross-hatch pattern to get the signature look.
8. Bake about 10 - 12 minutes. I find that these are kind of like brownies- you do NOT want to overbake them, but a little underbaked is fine.
These are insane! Well done. I made them with GF cup for cup flour and added chopped up reeses cups and they are incredible. Thank you for this recipe!
ReplyDeleteGlad you liked them! And I’m so intrigued by the changes you made! Def gonna have to try the cups in them.
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