Wednesday, August 13, 2014

Classic Peanut Butter Cookies

Apparently this week is going to be a week long train of dessert recipes. And I'm not mad about it.When I was recently nominated for the AZ Foothills Battle of the Blogs competition, I told a friend that I would send him a care package to New Jersey if he helped me surpass 2000 votes. Needless to say, we both kept our ends of the deal, and along with the Butter Cake, I sent these perfectly crisp classic peanut butter cookies. I love when food can take you directly to a memory, and these take me directly to my childhood, where my mom would roll the dough in sugar, and then let me help make the traditional criss-cross fork stamp on the top of each cookie before baking. These, do not necessarily need the stamp, for they spread out well on their own, but feel free to do it for memory's sake!

Classic Peanut Butter Cookies

  • 1 1/2 all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup creamy peanut butter
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp. vanilla extract
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.  

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In the bowl of a stand-mixer, cream the peanut butter, butter, brown sugar, and granulated sugar together until light and creamy. Add in the egg and vanilla, Mix well.

Gradually add in the flour mixture, mixing on low speed until the dough forms. 

Using a tablespoon cookie scoop, or spoon, drop 1 inch calls of dough unto the prepared baking sheets, about 2 inches apart from each other.

Bake for 12 minutes, until edges are slightly golden brown. Remove from the oven and allow the baking sheets with cookies to cool on cooling racks.

Store in an airtight container for up to 5 days. 

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