Peanut Butter Cookies =p~


Peanut Butter Cookies are one of the most popular cookies in US. Americans always love peanut butter in their cooking, and maybe that’s why these cookies have been their favorite. For Peanut Butter Cookies, you can use smooth or crunchy peanut butter. While women and children love the smooth type, men seem to be interested in crunchy cookies.

And for everyone who loves peanut butter and especially peanut butter cookies, you all know how they taste ^^ Delicious, tasty cookies with super crispy edges and crunchy peanuts in the inside will blow your mind away!!! So what are you waiting for? This is your chance to make your homemade Peanut Butter Cookies 😉

     Ingredients:

     3/4 cup (170 grams) unsalted butter, room temperature

     70 grams light brown sugar

     70 grams granulated white sugar

     1 large egg

     1 teaspoon pure vanilla extract

     3/4 cup (185 grams) peanut butter (smooth or crunchy)

     2 cups (260 grams) all purpose flour

     1/2 teaspoon baking soda

      1/4 teaspoon salt

     1/2 cup chopped peanuts or 1/2 cup chocolate chips (optional)

      Method:

     Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

     In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 – 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

     Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

     Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.

     Makes about 40 cookies.

     (Source: joyofbaking.com)

❤ Trang Quynh

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s