Ultimate Peanut Butter Cookies
Photo by: Photo: Ryan Benyi; Styling: Stephana Bottom
- YIELD: Yield about 80 cookies (serving size: 2 cookies)
- COOK TIME:16 Minutes
- PREP TIME:35 Minutes
- COST PER SERVING:$.13
- COURSE: Desserts, Cookies
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.
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.
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.
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.
Nutritional Information
Amount per serving
- Calories: 160
- Fat: 8g
- Saturated fat: 4g
- Protein: 3g
- Carbohydrate: 19g
- Fiber: 1g
- Cholesterol: 23mg
- Sodium: 101mg
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