But just be sure to add in extra (I’d maybe add an extra 1/4 cup since there’s all those peanuts in there). If you like texture in your cookies, chunky peanut butter will work great here, it would add a nice crunch. I always stick with the regular creamy peanut butter for best results. Plus, it makes these a fun cookie for the kids to help make, my kids love doing the rolling and pressing. And who doesn’t love that traditional fork pressed criss cross pattern? I love how it sets these PB cookies apart from others. They’re perfectly sweet and buttery rich, and they’re sure to satisfy that peanut butter craving. The flavor of a peanut butter cookie is just hard to beat. Enjoy within 2 days of baking for best results.Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.Bake cookies in preheated oven, one sheet at a time, for about 9 minutes (cookies will appear pale and slightly under-baked, they’ll continue to cook slightly as they cool).Using a long pronged fork flatten cookies slightly then turn fork going opposite direction and flatten just slightly again (it should create that criss cross pattern).Scoop dough out and shape into balls (30 grams each or nearly 2 Tbsp) then place on baking sheets spacing them 2-inches apart.With mixer set on low speed slowly add in flour mixture and mix just until combined. Mix in peanut butter then blend in egg and vanilla.In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar, and brown sugar until combined.In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt.Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper. 1/2 cup (110g) packed light brown sugar.1/2 cup (113g) unsalted butter, softened.
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