Peanut Butter Cookies

Yes, we know.

It’s been a while since our last post.

Okay, WAY too long.

We apologize.  No one ever told us how much work it was going to be to keep this thing going.  Then work and school gets crazy, then you throw in the time change and the ever-shorter days robbing us of natural light for photographs . . .

And it’s not that we haven’t been cooking, we just haven’t been photographing everything we cook.

But then again, everything we cook isn’t worth you reading about, believe us.  We actually thought about doing a post on frozen pizza, or maybe even cheese toast – two of our favorite go-to dinners as of late.  We thought this might increase our following by bringing in more college-aged readers . . .

But we digress.  Enough excuses.  We really have missed sharing with you guys.  We’ll try to do better, we promise.

Now, back to the task at hand: peanut butter cookies.

A neighbor mentioned peanut butter cookies the other day and it got us to thinking, and then searching for the perfect recipe.  We settled on a Smitten Kitchen recipe, modified just slightly:

Peanut Butter Cookies (with chocolate chips)

  • 1 1/4 cup 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 (we used crunchy)
  • 3/4 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips

Start by preheating your oven to 350 degrees.

Now, it seems like every time we get the urge to bake cookies, the recipe calls for “softened” or “room temperature” butter and/or eggs, and of course we have neither sitting out.  We’ve found that a quick way to warm up your butter is to chop it into little cubes.  Go ahead and throw these into your mixer bowl and measure out your other ingredients.  By the time you’re ready to use it, the butter will probably be close enough to “room temperature.”

Incidentally, you can bring an egg up to room temperature quickly by simply placing it in a cup full of hot water.  We employed that little trick as well when baking these cookies.

It’s worth noting what type of peanut butter we used.  A lot of peanut butter cookie recipes we read said not to use the “all natural” stuff, but that’s all we buy.  However, we love this particular brand because 1) it doesn’t require stirring, 2) it doesn’t have a ton of oil in it, and 3) it doesn’t have to be stored in the refrigerator.  You can usually find it at your neighborhood Kroger.  Also, Smitten Kitchen used smooth peanut butter, but all we had was crunchy – this turned out in our favor, as the final texture is very pleasing with the little crunchy bits of peanuts.

While you’re waiting for that butter and egg to warm up, go ahead and measure out your two sugars.

And chocolate chips.

And sift together the flour, baking soda, baking powder, and salt.

Also, they aren’t pictured here, but we went ahead and measured the milk and vanilla extract.

Now add the butter and peanut butter into a mixing bowl.

Beat the butter and peanut butter until they are well-mixed and light and fluffy.  Then add the two sugars and mix until smooth (thanks, Kim, for pointing out we had left out this step the first time through).

Add the egg and mix well.  Then add the milk and vanilla extract and mix until well incorporated.

Now add the flour, gradually, and mix on medium-low speed until well incorporated, scraping the sides of the bowl as needed.  Last, fold in the chocolate chips.

Place rounded teaspoon amounts of the batter onto an ungreased cookie sheet, and press each ball of dough down slightly with a fork.  Do not flatten the cookies.

Bake in your 350 preheated oven for 10-12 minutes.  These cookies will come out of the oven pretty soft, but as they cool they will firm up nicely.

We really loved these.  The “peanutiness” was just right, and was balanced over-so-gently by the conservative amount of chocolate chips.  These cookies had a nice crumbly crisp to their exterior, with a pleasantly soft center.

If you have a favorite peanut butter cookie recipe, we’d love to hear about it.  We’re really happy with this first attempt, but would like to try some other varieties as well.  So leave us a comment if you have that unbeatable family recipe that grandma used to make!

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5 Responses to Peanut Butter Cookies

  1. Frank says:

    Looks nice and sweet. Bring some to the lake this weekend!

  2. Kim says:

    You didn’t state when to add the sugar. I had all my ingredients mixed and it wasn’t looking right. I happened to look over and saw my sugar still sitting in the bowl! 🙂 I went thru the recipe and realized you left out when to add the sugar.

  3. LimeCake says:

    These cookies look delicious! The thickness seems just right! I really like your instructional photos too!

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