|A good sturdy basic peanut butter cookie.|
My Favorite Peanut Butter CookiesI love peanut butter cookies and every once in awhile I get a craving for some. I can say two things for sure - that I do not like the 3 ingredient, flourless peanut butter cookie recipes, and I have to have the right balance between the sweetness and the nuttiness, and not too much of the one or the other. I really like this recipe because it seems to have a nice mix of the two.
Now... you are supposed to press the traditional crosshatching into the top of each cookie with the floured tines of a fork as you flatten it, and this is a very soft dough that requires chill time, several hours or even overnight is better - just to be able to roll them into balls. I have been known to use a cookie scoop when I'm in the midst of a craving for them and just leave them in rounded balls, and they turn out pretty good that way.
To avoid having flat crisp cookies that spread too much, these cookies do benefit when given that time to chill though, and even better when after you roll them into balls, you give them another chill before adding the crosshatch markings and baking them. They also do better when cooked directly on an ungreased basic cookie sheet - no silpat, no parchment, no air bake pans - retaining their chew and spreading much less, and be sure to use a fresh, cool baking sheet for each new batch. A warm sheet will cause the cookie to spread too early.
Here's how to make them.
Recipe: My Favorite Peanut Butter Cookies©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive: 1 hour | Cook time: 15 min | Yield: About 4-5 dozen
- 1/2 cup (1 stick) of unsalted butter, softened at room temperature
- 1/2 cup vegetable shortening (like Crisco)
- 1/2 cup of creamy peanut butter (like Jif)
- 1 cup of light brown sugar, packed
- 1 cup of granulated sugar
- 1/4 teaspoon of kosher salt
- 2 large eggs
- 3 cups of all purpose flour, sifted
- 1 teaspoon baking soda
Cream the butter, shortening and peanut butter together until fluffy. Add both of the sugars, salt and each egg, adding one in at a time until incorporated. Measure the flour into a large bowl, then whisk in the baking soda. Add the flour, 1/2 cup at a time, to the sugar mixture and blend in. Cover the bowl and put in the refrigerator to chill for several hours or overnight.
Pinch off about one tablespoon of dough and roll it into a ball. Place onto cookie sheet and repeat with remaining dough, placing the cookie sheet into the refrigerator to chill for an hour. When ready to bake, preheat oven to 400 degrees F. Space on cookie sheet an inch apart, switching to a new cookie sheet for each batch. Flatten the cookies using the tines of a dinner fork dipped into flour to press a crosscut design into each cookie.
Bake at 400 degrees F for 10-12 minutes or until edges are lightly browned. All ovens vary. Let cool slightly on the pan before transferring to a cooling rack to cool completely.
Cook's Notes: For a more grainy cookie, omit the butter and increase the vegetable shortening to 1 full cup. To avoid a thin cookie that has too much spread, allow time for the dough to chill several hours, or even overnight, before baking. Bake directly on an ungreased basic cookie sheet - no silpat, no parchment, no air bake pans, and use a fresh, cool baking pan for each batch. Makes 4 to 5 dozen cookies, depending on size you make them. Do not substitute a natural peanut butter. Add in an (11 ounce) bag of chocolate, cinnamon, butterscotch, white, peanut butter swirl or your favorite baking chips.
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©Deep South Dish
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