I had never made peanut butter cookies before, so I decided to do a trial run before baking the ones I wanted to take to NYC with us. BBE loved that idea! They turned out AMAZING. I would suggest these cookies for family during Christmas time or for a holiday cookie exchange...or really for anything! They aren’t the usual chocolate chip or sugar cookie, so it's a nice change.
Ingredients:
1.5 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, room temperature
1 cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
1 cup smooth peanut butter (or chunky if you like that kind of thing...gross)
Hershey's kisses
Sugar in the raw
*I prefer to use Spenda Brown Sugar Blend & Sugar Blend when baking
Directions:
1. Sift together dry ingredients & set aside. (I didn't have a sifter when I made them, & they tasted great without sifting!) Cream butter & sugar in bowl using paddle attachment. (I don't have a paddle attachment, & they turned out great!) Add egg & vanilla & beat until combined. Add peanut butter & continue beating on low speed. Add dry ingredients & beat until just blended. Cover dough & transfer to refrigerator. Chill until firm [about 1 hour]
2. Heat oven to 350. Line a baking sheet with a silpat (You guessed it, don't have one of these either! I just sprayed the cookie sheet with some non-stick spray...worked great!) Form dough into one inch balls. Roll balls in sugar. Place balls on cookie sheet about 2 inches apart & press down slightly with your palm - not too hard because next, using the tines of a fork, make a crisscross pattern in the dough. [If you push down too hard with your palm, the cookies will be too flat once you make the crisscross pattern]
3. Bake until rich golden brown, about 10-12 minutes. Transfer to rack to cool.
*If you want to use Hershey's kisses like we did (YUM!) add the kisses about 1 minute after they're out of the oven. I also sprinkled a little extra sugar on the top - what calories??
ENJOY!
XOXO,
1.5 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, room temperature
1 cup firmly packed brown sugar
1 large egg
1/2 tsp vanilla extract
1 cup smooth peanut butter (or chunky if you like that kind of thing...gross)
Hershey's kisses
Sugar in the raw
*I prefer to use Spenda Brown Sugar Blend & Sugar Blend when baking
Directions:
1. Sift together dry ingredients & set aside. (I didn't have a sifter when I made them, & they tasted great without sifting!) Cream butter & sugar in bowl using paddle attachment. (I don't have a paddle attachment, & they turned out great!) Add egg & vanilla & beat until combined. Add peanut butter & continue beating on low speed. Add dry ingredients & beat until just blended. Cover dough & transfer to refrigerator. Chill until firm [about 1 hour]
2. Heat oven to 350. Line a baking sheet with a silpat (You guessed it, don't have one of these either! I just sprayed the cookie sheet with some non-stick spray...worked great!) Form dough into one inch balls. Roll balls in sugar. Place balls on cookie sheet about 2 inches apart & press down slightly with your palm - not too hard because next, using the tines of a fork, make a crisscross pattern in the dough. [If you push down too hard with your palm, the cookies will be too flat once you make the crisscross pattern]
After pressing them slightly with my palm
Crisscross pattern with a fork - ready for the oven!
3. Bake until rich golden brown, about 10-12 minutes. Transfer to rack to cool.
*If you want to use Hershey's kisses like we did (YUM!) add the kisses about 1 minute after they're out of the oven. I also sprinkled a little extra sugar on the top - what calories??
ENJOY!
XOXO,
No comments:
Post a Comment