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Peanut Butter Cookies

8/21/2018

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I have my tried and true big fat chewy chocolate chip cookies recipe when I need to whip up a batch for friends, but as good as it is, I was getting a little bored of making it all the time. So, what's a natural complement to chocolate? Peanut butter.

So when the time came to make a batch for someone as a favor, I decided to do some research on peanut butter cookie recipes. The below is an adaptation from this recipe - as the recipe described, the original was indeed quite soft. But, I felt, it needed just a little more chewiness and oomph to it ... in short, it needed to be just like the big fat chewy chocolate chip cookie, except peanut-butter flavored. This was only further supported when I left some of the PB cookies out for a week and my brother said they were getting better as they hardened a bit on the outside. Thus, I threw in a little bit of this and that and came up with the below recipe.
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  • 1 cup peanut butter
  • 3/4 cup butter softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg + 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  1. Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.
  2. In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
  3. Add the egg and vanilla extract and continue to mix until well combined.
  4. In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
  5. Using a cookie dough scooper or making the dough into 1 inch balls. Roll in white granulated sugar if you desire and place on to baking sheet. 
  6. Using a fork, press down on each ball of dough to slightly flatten and creating a criss-cross pattern.
  7. Bake for 8-9 minutes. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
  8. These keep well for a couple of days in an airtight container.
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    Picture

    Sweet Enough

    Part of the reason I started baking was because I like my goodies to be less obviously sweet - I want to taste the flavor, not just the sugar. So most of these recipes will have the sugar dialed down.

    This site also acts as my mobile recipe box, so instructions are often pared down to a minimum - very few frills but for some hints and suggestions!

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