|A good sturdy basic peanut butter cookie.|
My Favorite Peanut Butter Cookies
I 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 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 just that right mix.
Now, you are supposed to press the traditional crosshatching into the top of each cookie with the tines of a fork as you flatten it, but this is a very soft dough that requires at least an hour, and maybe longer, of chilling just to be able to roll them into balls. Well, I was in a hurry and wanting some cookies well before all that, so, I just used my cookie scoop, left them rounded and they were just fine for me!
I like my cookies to have a bit of a chew to them anyway, but if you prefer your cookies more crisp, you'll probably want to flatten them, so you might as well put the crosshatch design into them at the same time.
Course I truly had intended to fancy these up just a tad by sprinkling some very finely chopped peanuts on top before I baked them, except the phone rang in the midst of my cookie making and I got to chatting it up with my gal pal and distracted and totally forgot to do that (and slightly burned that last batch of half dozen in the process too... but that's okay. She's totally worth it!).
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
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
- 1 cup of light brown sugar, packed
- 1 cup of granulated sugar
- 1/4 teaspoon of kosher salt
- 2 large eggs
- 1/4 cup of water, heated
- 1 teaspoon baking soda
- 3 cups of all purpose flour, sifted
Cream the butter, shortening and peanut butter together. Add both of the sugars, salt and each egg, adding one in at a time until incorporated. Dissolve the baking soda in the water and add to the mixture. Add the flour. Cover the bowl and put in the refrigerator to chill for about an hour.
Preheat oven to 400 degrees F. Using a cookie scoop, scoop the dough onto ungreased cookie sheet with about an inch apart. Leave as balls, or flatten and press a crosscut design into the cookie with the tines of fork, if desired.
Bake at 400 degrees F for 12-15 minutes or until edges are lightly browned. Let cool slightly on the pan before transferring to a cooling rack.
Makes about 5 dozen cookies, depending on size.
Requires Adobe Reader - download it free!©Deep South Dish
Check These Recipes Out Too!
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Old Fashioned Sugar Cookies
Chocolate Peanut Buddy Bars
Old Fashioned Ting-a-Lings
|3 Piece Cookie Scoop Set, 1, 1-1/2 & 3 Tablespoon Sizes|
Posted by Mary on January 11, 2009Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.