Monday, May 3, 2010

Design Tips: Super Classic Peanut Butter Cookies


A true blast from the past. All of a sudden one day I had a massive hankering for cookies. But not the usual chocolate chip ones I make… nor the oatmeal chocolate chip ones… molasses, no… Peanuts! Complete with the classic criss-cross on top, this cookie took me way back. Not too chewy nor too crunchy, the blend of brown and white sugars and butter sends this cookie over the top.

This recipe is based on a good one in the Better Homes and Gardens New Cookbook, Ninth Edition, published in 1981. I use Adams unsalted crunchy peanut butter, the kind you need to mix yourself. It doesn’t have additional sugar or other additives that may affect the flavor. Use salted if you like, or add up to ½ cup of additional shelled and salted peanuts, crunched up slightly with a rolling pin for a salty/sweet taste.

Or for a fabulous variation, add 8 oz. chocolate chips at the end, and just you try not to eat the whole bowl of raw dough!

If you’re allergic to peanuts, try this recipe with almond butter or whatever else you like, the flavor isn’t as strong but the cookies are still tasty.

Notice this is a small batch, it’s easy to double. And life is a little easier if the butter, peanut butter and egg are all at room temperature before starting.


Super Classic Peanut Butter Cookies

1 ¼ cup flour

¾ teaspoon baking soda

¼ teaspoon salt

½ cup butter (one stick), preferably unsalted

½ cup peanut butter

½ cup white sugar

½ cup brown sugar, packed

1 egg

½ teaspoon vanilla


1. Preheat oven to 375 degrees F.

2. Stir together flour, baking soda and salt in a medium bowl.

3. In a separate large bowl, beat the butter for approximately 30 seconds.

4. Add peanut butter and sugars to the butter and beat until fluffy.

5. Add the egg and vanilla, beat until well combined.

6. Add the flour mixture and beat until flour is worked into the dough.

7. Shape dough into 1 inch balls and place onto cookie sheet.

8. Press a fork onto the balls, flattening them slightly and creating the classic criss cross shape.

9. Bake for approximately 10 minutes, remove from oven and cool on the cookie sheet for one minute or so. With a spatula, place cookies onto a cooling rack.

10. Enjoy the cookies warm with a spoon (and a scoop of chocolate ice cream) or wait until cool.

Cookie photo courtesy of browneyedbaker.com

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posted by Jennifer Adams Design Group Blog @ 12:01 AM 

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