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Friday, May 30

Chunky peanut butter cookies


Flour, all purpose
1 ½ cups
Salt, kosher
1 teaspoon
Baking soda
½ teaspoon
Baking powder
½ teaspoon
Butter, unsalted, softened
½ cup
Peanut butter, freshly roasted & ground chunky
½ cup
Sugar, granulated
¾ cup
Sugar, dark brown
¼ cup
Egg
1 large
Vanilla extract
½ teaspoon
  1. Preheat to 350F; position racks in the upper and lower thirds.
  2. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  3. In a large bowl, using an electric mixer, beat the butter, peanut butter, and both sugars at high speed until pale and fluffy, about 2 minutes.
  4. Beat in the egg and vanilla.
  5. At low speed, gradually beat in the dry ingredients until just incorporated.
  6. Form half of the dough into 1-inch balls, and arrange them 2 inches apart on two large baking sheets.
  7. Using a fork, gently press the tops of the cookies to form a crosshatch pattern.
  8. Bake for 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and front to back halfway through baking.
  9. Let the cookies cool on the baking sheets for 2 minutes before transferring to a rack to cool completely.
  10. Let the baking sheets cool slightly, then repeat with the remaining dough.
Recipe from Food&Wine Magazine, April 2014.

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