![]() Or make checkerboard cookies following the instructions here.)Īrrange the cookies on the prepared baking sheets about 1/2-inch apart. (Or don't roll the dough out and, instead, shape it into a log and slice the dough into cookies. If you like, decorate the cookies with colored sugar, jimmies, silver balls, etc. Use cookie cutters to make another set of cookies. Gather up the scraps and roll out the dough again. Use cookie cutters to cut the dough into various shapes. Meanwhile, on a lightly floured surface, roll the dough out to 1/4-inch thick. Wrap in plastic and refrigerate for at least 1 hour and as long as overnight. On a lightly floured surface, shape the dough into a 3/4-inch thick round. With the mixer on low, add the flour mixture, stirring until just combined. Add the egg and vanilla, beating until smooth. In the bowl of an electric mixer, cream together the butter and sugar. If you like this recipe, here’s My Top 10 Peanut Butter Recipes to keep you on the kick.In a medium bowl, combine the flour, baking powder, and salt. They’ll be gone before morning which is a high compliment. Store any leftover cookies in an airtight container at room temperature. I mean… the cookies are essentially just peanut butter and sugar so what could go wrong? These gems are right up there with my Dad’s famous chocolate chip cookies. The peanut butter flavor is OUT OF THIS WORLD. Transfer the warm cookies to a wire rack to cool though mine never seem to make it that far. The cookies will seem soft coming out of the oven but crisp up as they cool. Allow to sit for at least 15 minutes before incorporating into the cookie dough.īake in the upper third of the oven until just golden around the edges and split in pleasing cracks across the top. Yes! I prefer the binding power of an egg in these cookies since the cookie dough has so few ingredients but if eggs aren’t your jam, try a flax egg for these cookies! Stir together 1 tablespoon of finely ground golden flax seeds with 3 tablespoons of warm water. Can these peanut butter cookies be made without the egg? Bake from frozen for 2-3 minutes longer.Ĭookie dough can also be refrigerated for up to three days before baking. Freeze the dough balls side-by-side on a baking sheet until frozen through then store in a freezer bag. Yes absolutely! Shape cookie dough into balls and criss-cross the centers. Can this peanut butter cookie recipe be frozen? Line a rimmed baking sheets with parchment paper or, in a pinch, lightly grease the pan with butter just to ensure the cookies don’t stickįor the classic peanut butter cookie look, press on the center of each cookie with the tines of a fork. It’ll be easy to press and shape the dough into small walnut-sized balls. It’s natural for the dough to be a little crumbly, just not dry. ![]() That’s it! No need for all-purpose flour, or unsalted butter. ![]() Optional: a pinch of salt, a splash of vanilla extract, or chocolate candy like chopped peanut butter cups or chocolate chunks.a large egg (here’s why we use large eggs in baking).A Jif or Skippy peanut butter will keep the cookies moist and crisp while a natural peanut butter make make for a more dry cookie. I prefer a creamy peanut butter like smooth Jif of Skippy (something with peanuts and oil in it) though you can absolutely use natural peanut butter if you prefer. Here’s what you’ll need to bake this peanut butter cookie recipe: I’ve been making these cookies since I spotted them in the Gourmet Cookbook in 2009 (and if you’ve been reading this ol’ blog since then, maybe you’ve been making them that long too). These are one of those classics you add to your baking arsenal and never stray from – well as long as you like perfectly crisp cookies.įour ingredients. They come together with just four ingredients and happen to be secretly gluten free – making them the best peanut butter cookie recipe I have to offer. These sweet and salty peanut butter cookies are some of best and easiest. Maybe you thought I gave all my cookie magic away in holiday cookie tins tied with glittery bows last month, but NOPE! There is literally ALWAYS cookie dough balls in my freezer so every season is cookie season.
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