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Peanut Butter Cookies

December 6, 2011

These aren’t very Christmasy.  I’ll admit it. I should be posting something filled with cranberries or cinnamon or peppermint.  But I’m not.  I’m posting peanut butter cookies.

And yes, it might not be the most traditional December treat, but I can almost guarantee that if you look in your kitchen you could find everything to whip up a batch up RIGHT NOW.  This past weekend I didn’t make it to the grocery store.  I don’t have an excuse.  I was just being lazy.  So when I reached into my cabinets to make cookies for my friend whose birthday is tomorrow, my options were limited.

 

Fortunately I’ve never met someone who doesn’t like peanut butter cookies.  And while this particular friend has an intense love affair with Butterfingers and bourbon (now you understand why she and I are such good friends), I didn’t think I had a recipe that fit those requests. So peanut butter it was… and nothing’s wrong with that.

So go now. Look in your cabinets. Bake a batch of these.  I bet you can send a tin of them to a friend, and still have leftovers to share with coworkers. I know I did.

 

Oh. And if you want to put some chocolate chips in these.  I wouldn’t hate you for it.

Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook via Smitten Kitchen

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (I used smooth, but you could use chunky as well.  I probably wouldn’t use natural, though I suppose you could give it a try if you’re into that sort of thing.)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract

For rolling: 1/4 cup granulated sugar

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the granulated sugar and brown sugar and beat until smooth. Add the egg and beat until incorporated. Add the milk and vanilla extract. Slowly add the flour mixture and beat thoroughly.

Pour sprinkling sugar in a small bowl. Drop by teaspoonfuls into the sugar, then drop onto ungreased cookie sheets, leaving a few inches between as the cookies will spread. Using a fork, lightly indent with a criss-cross pattern (not entirely necessary, but hey, it’s tradition).  Be careful not to overly flatten cookies. Bake for 10 to 12 minutes. These cookies are easy to overcook, so BE CAREFUL.  They may appear to be undercooked, but they are not.  Take them out of the oven and let them cook on the sheet for a minute before moving to a cooling rack. Then cool completely.

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