These peanut butter cookies are very fast and easy to make. They don’t require any fancy techniques or
complicated steps. These are very gooey
and chewy. Although they tend to become
quite flat, the taste totally makes up for it!
Ingredients:
2 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 sticks softened butter
1 cup packed light brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 tsp. vanilla extract
2 large eggs
Instructions:
Pre-heat oven to 350˚F. Whisk together flour, salt, baking soda, and baking powder in a large bowl and set aside.
In a mixer fitted with the paddle attachment, beat together softened butter and both sugars until light and fluffy (3-5 minutes). Mix in peanut butter until incorporated, about 30 seconds on medium. Add vanilla and eggs, one at a time, scraping after each addition. Reduce mixer to low and slowly add dry ingredients, just until incorporated.
Take 3 tablespoons of the dough and roll into a ball and place on a parchment lined baking sheet.
Using a fork dipped in cold water, make a cross in the dough. Repeat with the rest of the dough, keeping 2 inches apart on the baking sheet.
Bake for 10-12 minutes, rotating halfway between cooking time, and just until the edges are golden brown and the centers are puffy. Cool on a wire rack and then enjoy!
Yield: 24 cookies
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Here are some tips that’ll help you make chewy, flat, puffy, or crispy cookies!
(Found at http://allrecipes.com/howto/perfect-cookies/ )
If you have a cookie recipe
that you love, but aren't getting the desired results, use these tips to get
your perfect cookie:
Flat
If you want your cookies on the flat
side, you can do some or all of the following things: Use all butter, use
all-purpose flour or bread flour, increase the sugar content slightly, add a
bit of liquid to your dough, and bring the dough to room temperature before
baking.
Puffy
For light, puffy cookies, use shortening or margarine and cut back on the
amount of fat; add an egg, cut back on the sugar, use cake flour or pastry
flour, use baking powder instead of baking soda and refrigerate your dough
before baking.
Chewy
Try melting the butter before adding it to the sugars when mixing. Remove
cookies from the oven a few minutes before they are done, while their centers
are still soft but are just cooked through. The edges should be golden. Use
brown sugar, honey or molasses as a sweetener. Let cookies cool on the pan for
several minutes after baking before transferring to cooling rack.
Crispy
For crisp, crunchy cookies, use all butter and a proportion of white sugar. Use
egg yolks in place of a whole egg. Cookies should be baked completely. Let
cool on the baking sheet for one minute before transferring to a cooling rack.
♥ Rachel
♥ Rachel
