Monday, August 17, 2015

Soft and Chewy Peanut Butter Cookies

Soft & Chewy Peanut Butter Cookies

Okay, so I didn't listen to you guys... Well, sort of. Today I baked the runner-up for the poll winner, the soft & chewy peanut butter cookies instead of the almond madeleines, which will be featured soon! I just had an intense craving for peanut butter! I love peanut butter. Or peanuts for that matter. And every other sort of nut. Let's stick to peanuts on this post! Peanuts.

I've always wanted to make those classic American peanut butter cookies, in which you can see the footprints of the fork crosswise. Never made them from scratch, but here they are! Full of flavor, soft bite, chewy on the inside, a little crumbly on the outside, and PERFECT!


Taste: 5 out of 5
Consistency: 5 out of 5
Overall Appeal: 5 out of 5


Soft & Chewy Peanut Butter Cookies




Chewy Peanut Butter Cookies: Melissa Murphy - The Sweet Melissa Baking Book

Ingredients:
- ½ cup Smooth Peanut Butter
- 8 tablespoons (1 stick) unsalted butter
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 1 large egg
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt


Instructions:
- Position a rack in the top and bottom thirds of your oven. Preheat the oven to 325°F. Line two cookie sheets with parchment paper or aluminum foil.
- In the bowl of an electric mixer fitted with the paddle attachment, cream peanut butter, butter and sugars until light and fluffy, about 3 - 4 minutes. Beat in the egg.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl so that everything is combined evenly.
- Scoop dough by rounded tablespoons and roll into balls. Place the balls about 2 inches apart on the prepared cookie sheets, and press down slightly. Using a fork dipped in flour, press down on the cookies first one way and then the other to form an "X" pattern, creating the crosshatch effect. (The cookies should now measure approx. 2 inches in diameter.) Bake for 10 minutes or until the edges are lightly golden. Overbaking will cause these chewy cookies to become crunchy so try to avoid it.


Soft & Chewy Peanut Butter Cookies

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