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Amazing Peanut Butter Cookies

July 29, 2013

Amazing peanut Butter Cookies Title

Amazing Peanut Butter Cookies 2

I think it’s safe to say that peanut butter cookies are my favorite cookies. I love that they are not too sweet, a little bitter even. The neat-freak part of me also loves that they are such neat, simple cookies.

When I was little, my mom would make criss-cross marks on hers with a fork. One day though, I forgot to press a fork into some of my cookies and they came out much fluffier. I’m not one to argue with accidental success and so now I never make criss-cross marks in mine.

This recipe balances the salt, baking soda, and baking powder perfectly, as I use the proportions suggested and the cookies invariably come out fluffy and hold their shape without sliding into that sad flatland that cooling cookies so often enter.

I ran out of white flour one day and used wheat instead. The wheat flour added a wonderful, grainy, rugged texture to the cookies. Few peanut-butter cookie recipes that I could find included flavoring but mine include a touch of vanilla and I’m convinced that it’s the difference between decent cookies and great cookies.

Mark also convinced me to add chocolate chips to a batch and the chocolate added a gooey richness. Next time, I am going to try making them with chunky peanut butter.

Need some more cookie inspiration? Bon Appetit’s dessert recipes never fail to tempt me into the kitchen.

Amazing Peanut Butter Cookies

Peanut Butter Cookies

1 cup salted butter (softened)

1 cup white sugar

1 cup brown sugar

1 cup peanut butter

2 eggs

2 1/2 cups wheat flour

1/2 tsp. salt

1 1/2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. vanilla

1 cup semi-sweet chocolate chips (optional)

Preheat the oven to 365 degrees. Mix the sugar, butter, and peanut butter. Add the eggs one at a time, mixing thoroughly. Blend the flour, baking soda, salt, and baking powder. Add the dry ingredients to the batter slowly, mixing well. Add the vanilla and mix lightly. Add the chocolate chips and mix gently. Rolls the dough by hand into 1″ droplets. Bake for 7 minutes. Allow the cookies to cool for 1 minute and then move the cookies to the cooling rack. Allow the cookies to cool completely before storing.

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