Not sure if this really counts as an official pregnancy craving but ever since Easter brought about my favorite Reese's Peanut Butter Cups in plenty, I've been enjoying a lot of desserts with peanut butter. So I started looking up some recipes on Epicurious.com to see what I could bake using peanut butter, and found the one I'm including below, although there were many tempting options. Of course, if the trend continues, you'll be sure to see some more peanut butter recipes on this blog very soon. The peanut butter cookies I made really turned out well...they were light, peanut buttery, and had just the right amount of sweetness. Even a few days later, their consistency stayed the same, which I can't say about many cookie recipes I've tried. Enjoy!
Old-Fashioned Peanut Butter Cookies
(Courtesy of Bon Appétit, January 1998 issue)
(Courtesy of Bon Appétit, January 1998 issue)
Ingredients:
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground)
2 teaspoons vanilla extract
1 cup (packed) golden brown sugar
1 cup sugar
2 large eggs
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground)
2 teaspoons vanilla extract
1 cup (packed) golden brown sugar
1 cup sugar
2 large eggs
Method:
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Scrape down sides of bowl. Stir half of dry ingredients into mixture. Add eggs 1 at a time, stirring well after each addition. Mix in remaining dry ingredients.
For each cookie, roll 1 heaping tablespoonful of dough into 1 3/4-inch-diameter ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls and form crosshatch design on tops. Bake cookies until dry on top and golden brown on bottom, about 14 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be prepared up to 3 days ahead. Store in airtight container at room temperature.)
This recipe can be found at Epicurious.com: http://www.epicurious.com/recipes/food/views/4645?mbid=ipapp
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