Tuesday, April 27, 2010

Peanut Butter Cookies

These peanut butter cookies are so yummy.  They are crumbly and delicious.  My favorite way to eat these are to put strawberry jam on top.  Next time I plan to make them super thin and put jelly in the middle and make a sandwich.  These came about because I was out of chocolate chips...I love chocolate chip cookies.  I know people think they are plain or overdone, but a good chocolate chip cookie is as good as it gets. 


Okay, back to the peanut butter cookie.  I got the recipe from Martha Stewart's Cookies cookbook.  Here is the recipe:

Peanut Butter Cookies
Martha Stewart

1 1/4 cups all purpose flour, plus more for flattening cookies
3/4 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 cup smooth peanut butter (I used a natural peanut butter)
1/2 cup salted peanuts (I omitted these...the kids don't like peanuts)

Preheat oven to 350.  Sift flour and baking soda into a bowl. 

Put butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes.  Add egg; mix until well combined.  Mix in vanilla and then peanut butter.  Reduce speed to low.  Add flour mixture; mix until just combined.  Stir in peanuts.

drop batter by heaping tablespoons onto baking sheets lined with parchment paper, spacing 1 1/2 inches apart.  Dip the bottom of a glass in flour, tapping off excess, and use it to flatten balls slightly.  Firmly press fork tines into each dough ball to make a cross-hatch pattern.

Bake cookies, rotating sheets halfway through, until centers are firm and edges are lightly browned, about 25 minutes.  Transfer cookies on parchment to a wire rack to cool completely.  Cookies can be stored in airtight containers at room temperature up to 3 days.

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