Now, it's been a week since my surgery... so that means I can start eating normal food again! Hooray! My sweet tooth has been satisfied for the past week by McDonald's vanilla ice cream cones. I know what you're thinking.. "McDonald's... Really?!" Well, truth of the matter is I go there quite often solely for this reason. The ice cream cones there are hands down my guilty pleasure. They're dirt cheap and delicious! Plus, the McDonald's by me is open 24:7.. perfect for that late night craving. I don't recommend much of anything else from the menu, though.My weekend officially started as of today since I don't have any more classes for the week, meaning it was time to bake. Picking my brains on what was okay to bake (judging on what was okay for me to eat), I decided I wanted a soft cookie. It couldn't have anything too crunchy or hard, as chewing is still a bit of a task for me. It couldn't have anything too small mixed in, or it would get stuck in my fresh hole-like wounds (sorry for the unattractive picture). Peanut butter cookies it was!
This is the best peanut butter cookie recipe that I've used. They're not too fragile, they can hold their shape once cooled, and are melt-in-your-mouth soft! This makes just over 2 dozen cookies. You can easily double the recipe if you want more, but I was just baking for me and my boyfriend so I didn't need a million cookies. I used Trader Joe's organic creamy butter to make these cookies, and they were fabulous! I usually use JIF for my peanut butter, but went for a little change thanks to my healthy eating boyfriend. Yup.. he's converted me. I'm stuck on Trader's Joes organic PB from now on (...like how I'm stuck on everything else at Trader Joe's, LOVE that store!). Feel free to add in some chocolate chips or M&M's to the recipe if you'd like a little extra kick to your peanut butter cookies.
1 1/2 cups AP flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup butter
3/4 cup peanut butter
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/2 cup white sugar
2 medium sized eggs
extra sugar for rolling
- Preheat over to 350 degrees.
- Beat together the butter, peanut butter, and vanilla extract. Mix in both sugars, salt, and baking powder.
- Gradually mix in the flour, half at a time.
- Beat in the eggs, one at a time.
- Roll into 1 1/2 inch balls and then roll the balls into sugar. Using a fork, flatten the cookie and make a criss-cross pattern. Bake for 12-13 minutes. Let cookies cool on the cookie sheet after taking them out for about 8 minutes before removing them with a spatula. Cool completely before storing. Enjoy!
14 comments:
I havn't had PB cookies in the longest time because they are so addicting that I can never stop eating them. I know exactly what you mean about deciding what to bake now that classes are over.. it seems like I want to make everything at once.. haha
These look so soft and chewy- the perfect peanut butter cookie!
These look wonderful! I can't wait to try them.
Find more Peanut Butter Cookies in my recipe blog search:
HERE
I've seen like a thousand recipes but yours.. I'm soooo gonna make it!
and I was wondering.. if I use 1/3 or 1/4 cup instead of making balls.. just because I want huge cookies hehe the time in the oven would be the same? 12-13 minutes? or should I let them for a longer time? let's say about 15 minutes?
steph- i was the same way! i hadn't had a PB cookie in months! but baking everything at once is a must sometimes. haha.
erin- they were! :)
the food librarian- awesome! let me know if you get the chance to.
calabaza- i would say leave it no longer than 15 minutes... just keep an eye on it! it's always better to have a soft cookie than a hard one. :)
When I made these this weekend, I used 1/2 cup whole wheat pastry flour and it turned out great.
Those sound amazing, there is nothing better than a great PB cookie in my opinion. they are one of my all time faves. Who am I kidding? I love pretty much almost any cookie!
this recipe sucks
I made these tonight - they were surprisingly light for peanut butter cookies! We really liked the texture and flavor. The only request was that I add a little more salt next time. Otherwise, they were great! Thanks for sharing!
leanna- awesome! i've never really baked with whole wheat flour, but i've only heard great things about it. i'll have to give it a shot next time.
bakingblonde- i'm with you 100%!
kytyn- i'm sorry you didn't like it, there are hardly any cookies out there that will please everyone.
kristina- a sprinkle of sea salt on top would have been marvelous! great idea. you're welcome! thanks for sharing your experience.
Great recipe! Really moist!
I used whole wheat flower, doubled the recipe and they turned out great. I live at high altitude and still followed your recipe exactly. Thanks, ek
Hi, Kim!
Just made your cookies last night, and your recipe is 100% fantastic - they are amazing!! I haven't made peanut butter cookies in a while, but these smell great even as they are baking in the oven, and are probably the best peanut butter cookies I can remember trying, and we are happy to have more dough in the freezer so we can make these again.
Thank you for your blog!
Heather and Craig
I've never made peanut butter cookies before, but I wanted to try it and I found your recipe. I followed it, and the cookies came out DELICIOUS, so thank you very much! :)
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