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Wednesday, July 18, 2012
Monday, July 16, 2012
Peanut Butter Cookies
Peanut Butter Cookies
1 1/2 cups All-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus more for sprinkling
1/3 cup firmly packed brown sugar
1/2 tsp vanilla
1 large egg
1/2 cup plus 2 tablespoons creamy or chunky peanut butter
1. Preheat 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 attachment, 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. Drop by scoopfuls onto parchment paper, criss cross with a fork or use a meat mallet. Bake for 10-12 minutes or until turning a light brown. Cool on cookie sheet for a few minutes before removing to a wire rack to cool.
1 1/2 cups All-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus more for sprinkling
1/3 cup firmly packed brown sugar
1/2 tsp vanilla
1 large egg
1/2 cup plus 2 tablespoons creamy or chunky peanut butter
1. Preheat 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 attachment, 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.
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