Saturday, July 21, 2012

Cookie Weeklies - Peanut Butter

Who doesn't like a peanut butter cookie? I guess I thought some people might like a peanut butter cookie with chocolate - and yes, those went first! These were easy to make and the dough freezes well - I'm keeping back a little of each batch so one week I can do a mixed bag. Recipe adapted from Milk and Cookies

Peanut Butter Cookies

1 and 1/2 cups flour
1/2 teaspoon each baking soda and powder
1/4 teaspoon salt
1 and 1/2 cups unsalted butter at room temp
3/4 cup brown sugar
1 cup smooth peanut butter
2 eggs room temp
1 teaspoon vanilla
2 cups finely chopped roasted peanuts
optional - I pressed a TCHO baking chip down on top of some

Beat the butter in a mixer and then add the sugar and whip until light and fluffy. Add the peanut butter and mix in until incorporated then add each egg - don't forget to scrape down the sides occasionally. Mix in the vanilla. In a separate bowl put the flour, baking powder, soda and salt then add to the mixer and gently mix. Lastly, stir in the chopped nuts. Refrigerate until firm, about an hour or overnight. Scoop out using a small ice cream scoop and then press down with a fork and if you like a piece of chocolate. Bake on silpat mat or parchment paper in a 325 degree oven for about 9 min or until golden brown on the edges. Remove and let cool on a rack. These didn't keep well, so only cook what you think you will eat that day, freeze the rest of the dough - they just got a little stale too quickly in my opinion.

Post Note: Sorry I'm not keeping up with my "weeklies" been a little busy, but I'm back on the horse! Hope you missed me!

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