Wednesday, September 7, 2011

Peanut Butter Cookies

These really big peanut butter cookies are sure to be a crowd pleaser.  This recipe is an adaptation of the one my mother made for years.  I have no idea where it came from, but they are easy to make and delicious.  Enjoy!

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoons baking powder
16 tablespoons unsalted butter, softened
1 cup packed light brown sugar
1 cup sugar
1 cup natural peanut butter
2 teaspoons vanilla extract
2 large eggs
  1. Adjust the oven racks to the upper and lower-middle position and preheat the oven to 350°.  Line two cookies sheets with parchment paper. 
  2. Whisk together the flour, salt, baking soda, and baking powder in a large bowl and set aside
  3. Beat the butter and sugars together in a large bowl using a hand mixer or a stand mixer on medium speed until light and fluffy.  Beat in the peanut butter until fully incorporated.  Beat in the vanilla and then the eggs one at a time.  Scrap the bowl as needed and continue to mix until all items are well incorporated. 
  4. Reduce the speed on the mixer and slowly add in the flour mixture until well combined.  Again scrap the sides of the bowl and beaters as needed. 
  5. Working with 3 tablespoons of dough at a time, roll the dough into balls and lay on the prepared cookie sheets at least 2-inches apart.  Make a crisscross design on the cookies by first dipping a dinner fork into small bowl of water and then pressing the fork into the dough ball at perpendicular angles. 
  6. Place both cookie sheets in the oven and bake for 10-12 minutes rotating and switching the cookie sheets halfway through the cooking time. 
  7. Let the cookies cool on the baking sheet for one minute and then transfer them to a wire rack to cool completely.  Be prepared to beat your children, spouses, significant others, and various passers-by away from these cookies as they cool.  I used a large whisk for this.  Enjoy!

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