Deliciously addictive Peanut Butter Cookies

Clarity Cafe's Ballotine

Finally. After a month of not baking, I just had to do something. I felt something was missing. I missed the smell of freshly baked cookies and the satisfaction of baking a batch of good brownies and so on.

So during the weekend, I sneaked away from my books and went to bake something quick and easy – Peanut butter cookies.

I know I did bake some a few months back but this time, I used a different recipe, one which required refridgeration. I thought it was pretty interesting and thus, gave it a go.

The end result was rather yummy – that is, if you love peanut butter as much as i do. I love the crumbly texture. It can be quite heavy (imagine how much butter goes in!) but I guess it was a timely bake, because I ran a half marathon (21.1km) two days ago and these cookies were perfect before and after runs… gave me all the energy I needed.

Oh and if you were wondering how to get the stripey indentations, well this might explain it better:

Forking my cookie dough

that’s right.. all you need is a fork! cool huh?

Anyway I love these cookies. Goes well with a hot cup of cocoa… Mmmm and I tell ya, the aroma of these cookies is to die for. Amazing stuff.

Now, I am itching to bake some cupcakes using the Magnolia Bakery recipe! ahhhh… i can’t wait for the weekends… it’s now the only time i have to bake. I miss my freedom to bake as and when i can!

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Peanut Butter Cookies

1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract

Method:
1. Preheat oven to 350°F. Generously butter two baking sheets.

2. Sift the flour, baking powder, baking soda and salt together; set aside.

3. In a large bowl of electric mixture combine the melted butter, sugars, peanut butter, egg and vanilla extract. Beat just until well blended. Add the flour and stir with a wooden spoon until combined.

4. Refrigerate cookies until dough is stiff enough to shape into balls, about 2 hours. Using a tablespoon scoop out dough and with wet hands shape into 1 inch balls. Place 2 inches apart of baking sheet. Using the tines of a fork or a cookie press lightly press on the ball of dough to slightly flatten and make an indentation.

5. Bake until bottoms are golden brown, 12 to 15 minutes. Let cookies cool briefly on the pans. Using a wide flexible spatula transfer the warm cookies to a rack to cool.

Makes about 36 cookies.

*Taken from Williams-Sonoma Cookie cookbook.

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Posted on 12th Sep 2005 in Uncategorized

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There Are 15 Comments

 

Anonymous commented on September 12, 2005 at 5:45 pm


Coucou Cheryl!
Your cookies seem to diefor! W’re hosting a brunch on Saturday and I’m going to make them! I like your blog very much!
Flo


 

the baker commented on September 12, 2005 at 6:04 pm


heya flo! a brunch! sounds good. yes these cookies taste great. i’m sure you’ll like them. let me know how it went ya? oh you can actually fill the indents with melted chocolate too…


 

Lazyg3r commented on September 13, 2005 at 8:31 am


Hi ya!

I am interested in baking these yummilicious cookies. But I don’t have a 1/3 measuring cup. How much is 1 1/3 cups of flour?

Thanks in advance.


 

The Panda commented on September 14, 2005 at 5:47 am


Your cookies look amazing! I like baking peanut butter cookies but my recipe (actually my moms) don’t have as much peanut butter as yours. I will try your recipe next time. Thanks and happy baking! 🙂

For lazyg3r: 1/3 cup is equivalent to 5 tablespoons plus 1 teaspoon. Hope this helps


 

Lazyg3r commented on September 14, 2005 at 6:09 am


Thank you, Panda! ^_^


 

Anonymous commented on September 14, 2005 at 7:09 am


Nice cookies there!

I am new to baking.. just wondering if we should always use unsalted butter for baking cookies.

Can salted butter do the work too?


 

the baker commented on September 14, 2005 at 2:34 pm


lazyg3r: 1 & 1/3 cups of flour is equivalent to 220g. hope that helps!

anon: actually i don’t think it makes much difference. i actually used salted butter this time… and just omitted the salt that the recipe required. unless you’re baking ‘sweet’ cookies… it’s quite okay.


 

Lazyg3r commented on September 15, 2005 at 6:24 am


I have just baked these cookies. Very nice indeed. Thanks for sharing the recipe!

Judy


 

Julia commented on September 15, 2005 at 6:15 pm


The peanut butter cookies look scrumptious as usual, Cheryl! 🙂


 

miss commented on September 16, 2005 at 4:57 am


are they chewy or crunchy?


 

the baker commented on September 16, 2005 at 4:10 pm


hey judy and julia, yes they’re lovely cookies… very easy to bake too! fuss-free 🙂

miss: these cookies tend to lean towards the crunchy side. though you can tweak it. depends how long u leave it in the oven. it sort of also ‘melts’ in your mouth. something like shortbread. i think it’s cos of the high butter content?


 

coboypb commented on September 17, 2005 at 4:34 am


Your cookies look yummy. I shall try baking them one day too 🙂


 

Anonymous commented on November 15, 2005 at 4:59 am


Can you convert one stick of butter to gram and 1 cup of peanut butter to gram. thanks


 

Anonymous commented on July 11, 2007 at 6:20 am


Hi

Just wanna check how long can I keep tis cookies?? The storage period?

Cheers
Sandra


 

danny commented on July 29, 2014 at 10:26 am


.

thanks!!…


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