Classic peanut butter cookies
Homemade peanut butter cookies are crispy on the exterior, soft in the middle and bursting with peanut butter flavor. Perfect for dessert or snacking!
So information technology's October, correct? I ask considering it is supposed to be a high of 98 degrees here today. 🔥
Yes, 98! And I live in Northward Carolina. Information technology'south not like I'm in south Florida or Texas. Sheesh, I'm and so ready for sweaters and boots and this weather is frustrating the crap out of me.
Information technology looks like it'due south supposed to break this weekend at least. And that's skillful news because we've got a fun run and pancake breakfast at the kids' schoolhouse. And my hubby and I are going to the Panthers football game on Sunday and I'm not trying to melt. 😉
Today though, despite the temperature, I'chiliad so thrilled to be sharing a recipe from my friend Mary's new cookbook, The Weeknight Dessert Cookbook!
It's a beautiful collection of 80 easy dessert recipes that can exist made whatever ole time. Everything from cookies to bars to cakes to no-bake treats, you are certain to find some new favorite sweet treats!
Plus they are all merely 5 to fifteen minutes to prep and rely on basic, on-hand pantry ingredients.
You know that's right up my alley!
(Psst… Y'all should as well cheque out her two previous cookbooks, which are going to be regular go-tos in your kitchen for all of her easy, succulent, family-friendly recipes. Follow forth on her weblog, Barefeet in the Kitchen, for more.)
- The Weekday Lunches & Breakfasts Cookbook
- The Weeknight Dinner Cookbook
These Bootleg Peanut Butter Cookies though were the unanimous favorite in my family unit for which recipe nosotros should make starting time from her cookbook.
(The triple chocolate pound cake and berries and cream cobbler were close runner-ups and they'll exist happening in my kitchen soon!)
These cookies are a little crispy on the exterior edges, soft and tender in the middle and simply bursting with peanut butter flavor!
They're also perfectly sweetness and I love how HUGE they are!
We enjoyed them for dessert, also as for afternoon snacking. They'd make a fun lunchbox treat too!
(Oh, but I have to say, these are peanut butter cookies with flour in the recipe. Not that 3-ingredient version that people sometimes make. Merely if yous need a GF version, check out my friend Erin'due south gluten free peanut butter cookies or these peanut butter oatmeal cookies, which are naturally gluten costless because they don't employ flour.)
At present, I've got some notes and tips coming upward below on how to make giant peanut butter cookies. Only tryin' to be helpful.
If yous want to jump on downwards to the recipe, just scroll right on through the residual of the text. The recipe carte is nigh the bottom of the page, in a higher place the comments department.
Notes on making like shooting fish in a barrel peanut butter cookies:
- I don't have a absurd cookie scoop like Mary recommends, so I used a spoon to scoop up almost 3 tablespoons worth of dough. I wet my hands just slightly and rolled them into balls that mode.
- Also, if you desire them to look beautifully crinkly – and not become overly browned on the bottom – yous should cook these 1 cookie sheet at a fourth dimension (and so only 6 cookies at a time) and utilise the middle rack in your oven.
- I used white sugar on meridian and that was yummy, simply definitely get for the raw sugar if you lot take some on hand.
- These will come out of the oven soft, but when you lot let them cool and ready, they develop a perfect crispiness on the edges of the cookies. Wait for it.
You lot tin certainly brand them smaller, using ane 1/2 or 2 tablespoons worth of dough per cookie for a more standard sized cookie.
They just won't accept the same crispy edges as they go with the larger size.
Also, peanut butter is in the title of this recipe, and then yes, ahem, it does incorporate peanuts. 🥜
If you have an allergy or want to send ane of these to a peanut-free school, you could certainly endeavour making the cookies with almond butter instead.
Finally, I should mention that I stored the extras in a big plastic bag subsequently they had cooled. They were softened up by the next day.
Nevertheless m% delicious, but just non crispy anymore. (I don't know though, I possibly prefer them that style!)
Set to become your baking game on? Or yous cookie eating game on? 😂
Give these cookies a try to cure your adjacent peanut butter peckish and be sure to bank check out Mary's cookbook!
Enjoy!
XO,
Kathryn
P.S. You may also want to bank check out these peanut butter recipes:
- Peanut butter chocolate chip snack bars
- Peanut butter banana baked oatmeal
- Whole wheat peanut butter banana staff of life
- Whole wheat peanut butter banana muffins
- Creamy peanut butter yogurt dip
Prep Fourth dimension xv minutes
Melt Time xiv minutes
Total Time 29 minutes
Ingredients
- i/2 cup unsalted butter, softened
- 1 cup light chocolate-brown sugar, packed
- ane big egg
- 2 teaspoons vanilla extract
- 3/iv cup creamy peanut butter
- one cup all-purpose flour
- i teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher table salt
- 1/4 cup raw sugar (or sub white sugar)
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat the butter and brown sugar together for ii to three minutes, until calorie-free and fluffy. Add together the egg and vanilla and beat out again until well combined.
- Add the peanut butter and beat until simply combined.
- Add together the flour, baking powder, baking soda and salt. Mix with a spoon or spatula until just combined.
- Place the raw sugar in a small, shallow bowl. Use a 3-tablespoon cookie scoop to portion the dough into small ball shapes. Dip the meridian of each ball into the raw sugar to coat. (If you don't have a cookie scoop, like I don't, you can wet your fingers slightly and roll the dough into small balls before dipping into the carbohydrate.)
- Identify the balls on the baking sheet at least 2 inches apart. You lot'll put 6 cookies on the baking canvass at t time. Press down lightly on each ball with a spatula - or slightly moisture fingers - to flatten into a thick deejay.
- Bake on the middle rack in the oven for 14 minutes, or until the cookies are lightly brownish and cracked on pinnacle. (They will however be soft only will harden up a bit as they cool.) Let the cookies cool on the pan for 1-2 minutes so transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough.
Notes
If you want the cookies to wait beautifully crinkly - and not get overly browned on the lesser - you should melt these one cookie sheet at a time (so just 6 cookies at a fourth dimension) and utilize the eye rack in your oven.
These will come out of the oven soft, but when yous allow them absurd and set up up, they develop a perfect crispiness on the edges of the cookies.
You tin can certainly make them smaller, using 1 ane/2 or ii tablespoons worth of dough per cookie for a more standard sized cookie. They just won't take the same crispy edges as they get with the larger size.
Recipe is from The Weeknight Dessert Cookbook.
Nutrition Information:
Yield:
12 Serving Size:
1
Corporeality Per Serving: Calories: 281 Total Fat: 16g Saturated Fat: 6g Trans Fatty: 0g Unsaturated Fat: 8g Cholesterol: 36mg Sodium: 200mg Carbohydrates: 31g Fiber: 1g Sugar: 20g Poly peptide: 5g
Source: https://www.familyfoodonthetable.com/classic-peanut-butter-cookies/
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