Peanut Butter Cookies
Everyone that has tried these cookies have said they are wonderful and have a unique flavor. I can’t place the flavor, but the cookies are great. They are from David Lebovitz’s cookbook, “Ready for Dessert”. Enjoy!
Whisk together the flour, baking powder, and salt.
Beat together the butter, sugars, and peanut butter in an electric mixer until smooth.
Add the dry ingredients and mix until the dough just comes together.
Chill and cover dough for at least 2 hours, or overnight.
Remove dough from refrigerator and let it come to room temperature. Pinch off pieces of dough and roll into 1 inch balls. Roll balls in sugar and place on parchment-lined baking sheet.
Flatten and make a crosshatch pattern for each cookie by using the back of a fork.
Bake cookies for 9-10 minutes at 350 degrees or until edges begin to brown, but the center still looks soft.
Peanut Butter Cookies
1 1/4 cups (175 g) all-purpose flour
1 T. baking powder (make sure it is aluminum free)
1/4 tsp. salt
1/2 cup unsalted butter, melted
1/2 cup (100 g) granulated sugar, plus more for coating the cookies
1/2 cup (120 g) packed light brown sugar
1 cup (260 g) creamy peanut butter (not natural-style)
1 large egg, at room temperature
1. In a small bowl, whisk together the flour, baking powder, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated and brown sugars, and the peanut butter on medium speed just until smooth. Beat in the egg. Add the flour mixture and mix just until the dough comes together. If necessary, knead the dough with your hands until smooth.
3. Cover and refrigerate the dough for at least 2 hours or up to overnight. (The rest gives the ingredients time to meld so the cookies bake up especially softy and chewy.)
4. Remove the dough from the refrigerator and let it come to room temperature.
5. Preheat the oven to 350 degrees and line baking sheet with parchment paper. Pour some granulated sugar into a small bowl.
6. Pinch off pieces of dough and roll them into 1-inch balls. Roll the balls in the granulated sugar and place them 3 inches apart on the prepared baking sheet. Flatten and make a crosshatch pattern on each cookie by pressing down on the ball with the back of the tines of a fork.
7. Bake until the cookies begin to brown around the edges but the centers still look somewhat uncooked, 9 to 10 minutes. (Remove them from the oven before they look done so they’ll stay chewy once cooled.)
8. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
Yield: 30 cookies
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