Thursday, July 29, 2010

Delicious Peanut Butter Cookies recipe

It's amazing that with all of the cookbooks I have, I continue to reach for my All You magazines for recipes instead lately. I always seem to go through phases with my cooking, and this phase of cooking from my magazines has been going on for a couple of months now. Have you ever noticed that you eat a particular meal over and over and over again for a few months and then all of a sudden you just stop making it? Does everyone do that or is it just me? I used to make grilled chicken sandwiches at least once a week every week when we first got married, and now I NEVER do. ? Anyway, back to the point of this post...PB cookies! I decided to make these when my other Peanut Butter dessert bombed last week. This recipe is a classic one, but I thought I would share the recipe anyway. You might even consider doubling the recipe and taking some cookies to a neighbor or a friend who could use a hug. EnJOY!

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 1/4 cups packed dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup creamy or crunchy peanut butter

Preparation

1. Position racks in upper and lower thirds of oven and preheat to 350°F. Butter 2 large baking sheets. Whisk together flour, baking soda and salt in a medium bowl.

2. With an electric mixer on medium-high speed, beat butter with both sugars for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches, until just combined. My darling husband came home from work while I was making these and he pitched in to help them get made quicker. Ain't he sweet?

3. Form dough into 1-inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until golden brown on bottom and barely colored on top. Cool on pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining cookie dough.

These cookies were muy fantastico!! Try them. :-)

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