Thursday, March 4, 2010
Peanut Butter Cookies Recipe
Last Friday night, after I had returned from my friend's house, I found myself at home, eating Chunky Peanut Butter Company Peanut Butter, from the jar, with a spoon. And then it hit me. I had done the same thing the previous Friday night, and the one before that. But really, who hasn't?
These peanut butter cookies however, serve as a sweet and suitable substitute. I find that my biggest problem with peanut butter cookies is that they are too crumbly--they turn to sawdust after the slightest bite. To combat this complication, I use 100% brown sugar, and I am 95% sure that you will agree with me that these are better. They remain somewhere in the middle between ultra-crumbly and ultra-chewy--they are slightly chewy, but the texture isn't so far from the traditional.
Also I think that plain peanut butter cookies are, well, plain, and that their flavor is heightened immensely by the addition of either a mini Reese's peanut butter cup, or a piece of good dark chocolate, but not both--I tried using both on my latest batch and found it to be too much. The chocolate from the Reese's and the dark chocolate conflicted. Choose one or the other. Also, though there is some salt from the peanut butter, I add a sprinkle of fleur de sel on top, just for kicks.
Otherwise my cookies are pretty basic, nothin too fancy. I hope that they may be for you, as they are for me, an outlet for my peanut-butter passion.
Peanut Butter Cookie Recipe
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter (chunky or smooth)
1 1/4 Cup Dark Brown sugar
1 large egg
2 teaspoons vanilla extract
Reese's peanut butter cups or dark chocolate for topping
Fleur De Sel
1. In the bowl of a kitchenaid, mix together the flour, baking soda, baking powder and salt on low speed for a whole minute. Remove to a bowl.
2. Mix together the butter, peanut butter and sugar and beat for 5 minutes (creaming correctly really isn't a huge deal here).
3. Add the egg and vanilla.
4. Slowly add the flour.
5. Scoop onto plates, top with Reese's and freeze for 30 minutes.
6. Bake at 350 for 12 minutes. DONT OVERBAKE!