Monday, 7 May 2012

Peanut butter cookies



This weekend I felt like baking, so I decided to make some peanut butter cookies as a treat. There are so many peanut butter cookie recipes on the interweb, but eventually I settled on using THIS recipe, by Jennifer from Bake or Break . Here is the recipe, with my notes included: 

What you will need: 
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda (I didn't use this)
  • 1/4 teaspoon salt (I forgot to use this)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar + more for sprinkling tops of cookies
  • 1/2 cup packed light brown sugar
  • 1 cup smooth peanut butter
  • 1 large egg (I used two eggs as my egg was rather tiny)
  • 1 teaspoon vanilla extract
What to do:

  1. Preheat oven to 350 (180 C) degrees. Grease or line baking sheets.
  2. Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl.
  3. Using a handheld mixer (I don't have one of those, so I had to beat it by hand. It was not ideal, but  worked), beat butter, sugar and brown sugar just until smooth. Add peanut butter and mix just until blended. Add egg and vanilla and mix just until blended.Gradually add flour mixture, mixing just until blended.
  4. Using a cookie scoop or your hands, place tablespoon-sized balls of dough onto prepared pans. Using a fork, lightly make a crisscross pattern on the top of each cookie. Be careful not to over-flatten the cookies. Sprinkle each cookie lightly with sugar.(I did not do this as I felt like recipe already had enough sugar in it)  
  5. Bake cookies, one pan at a time, 14-16 minutes or until lightly browned. (Refrigerate the remainder of dough until ready to bake.) Cool on pan on wire rack for about 5 minutes. Then, transfer from pan to wire rack to cool completely. 

Recipe thoughts: The cookies came out pretty well, though they were a little bit more crumbly than I thought they would be. They tasted good and were were a bit chewy (which I like). I added dark, chocolate chips to half the mixture and the result was really nice. Next time I would like to use a lot less sugar in my cookies.

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6 comments

  1. pity you can't make these sugar free

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  2. I recently found out that I am gluten intolerant, and to get a quality low price G-free cookie is a COMPLETE luxury in itself, so one day I also took a plunge, into G-free cooking, which wasn't 'that' bad, my first attempt was the peanut butter cookie recipe (G-free style). It came out pretty crumbled but it was the taste of a new beginning for me.
    P.s I recently started reading your blog and I am hooked:)

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  3. Anonymous - I actually like to cook gluten-free, but decided to opt for a peanut cookie recipe with flour in it. One option you should try for baking is Spelt flour. It is actually ok for people with mild, wheat intolerances.

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  4. I also love weekend baking - its kind of like therapy coated in sugar ;) these sound yummy even though I am not a such a peanut butter fan...I wonder if it would work with Nutella?

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  5. These cookies look great. Wish I could bake! (No patience haha)

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  6. They look so good! I'm so keen to try this...thanks!

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