Thursday, March 13, 2008

Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies
From The Sweet Melissa Baking Book

Prep time: 15-20 minutes
Bake time: 10 minutes

Makes 2 dozen cookies

½ cup smooth peanut butter
1 stick (8 tbsp) unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, firmly packed
1 large egg, at room temperature
1¼ cup all purpose flour
½ tsp baking powder
¾ tsp baking soda
¼ tsp kosher salt


1. Place one rack in the top third and one in the bottom third of the oven and preheat to 325°F/170°C. Line the bottom of 2 rimmed cookie sheets with parchment paper.

2. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together peanut butter with butter and sugars until light and fluffy (about 3-4 minutes). Beat in the egg.

3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.

4. With the mixer on low speed add the flour mixture to the peanut butter mixture and mix until combined, scraping down the sides a few times.

4. Scoop the dough by rounded tablespoonful (I used a small ice cream scoop) and form into balls. Place them about 2” apart onto the prepared cookie sheets. To shape into the traditional cross hatched design, use a fork dipped in flour and press down on the cookies first one way and then perpendicular.

5. Bake for 10 minutes, or until the edges are lightly golden . Don’t over bake, or they’ll be crunchy rather than chewy. Transfer the pan to a rack and let the cookies cool for a few minutes before eating.

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