peanut butter cookies

August 7, 2013 § 3 Comments


these cookies come to you from my favorite cookbook miette. they are moist and chock-full of that perfect peanut-buttery taste without being too sweet. and next up on my baking-to-do list: the bumblebee layer cake! don’t you just love that name?

ingredients: {makes about sixteen 3-inch cookies or forty-eight 2-inch cookies}
• 1 1/2 cups {7 1/2 ounces} all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup {4 ounces} unsalted butter, at room temperature
• 1/2 cup {3 1/2 ounces} granulated sugar, plus more for sprinkling
• 1/3 cup {2 1/2 ounces} firmly packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 large egg
• 1/2 cup plus 2 tablespoons {5 1/2 ounces} creamy or chunky peanut butter

to do:
1. preheat the oven to 350 degrees F. line two baking sheets with parchment paper.

2. sift together the flour, baking soda and salt into a bowl. set aside.

3. in the bowl of a stand mixer fitted with the paddle attachement, on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, 4 to 5 minutes. add the egg and beat until incorporated. scrape down the sides of the bowl with a rubber spatula. add the peanut butter and mix until smooth and uniform.

4. add the dry ingredients and mix until just combined. remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand.

5. to make the small cookies, roll scant 1-teaspoon portions of dough into 3/4-inch balls. to make the larger cookies, roll 1 1/2-tablespoon portions of dough into balls. place them 2 inches apart on the prepared baking sheets. flatten slightly and imprint the traditional cross-hatch marks using the back of a fork or a meat mallet. sprinkle with granulated sugar. bake in batches until lightly browned, about 10 minutes. remove the cookies to a wire rack to cool completely. store in airtight containers for up to 2 weeks. enjoy!

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