Saturday, July 25, 2015

Soft Peanut Butter Cookies

Sorry for the hiatus there.  I went on a spontaneous cross-country road trip to help my friend Courtney move home to MA.  It was definitely what I needed, but kept me away from wifi and recipes for about a week!

You'll forgive me as soon as you try these soft peanut butter cookies.  They are soft and chewy on the inside, with a great crust on the outside from rolling the dough balls in granulated sugar before baking.  They were easy to put together and were devoured almost immediately before they even got a chance to cool down!  If you're a peanut butter cookie fan (and who isn't?), then this is a must-make.


soft peanut butter cookies
from Two Peas and Their Pod
yield 2 dozen cookies

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar plus extra for rolling
1 large egg
1 teaspoon vanilla extract


1) Preheat oven to 35 degrees.  Line a baking sheet with a Silpat or parchment paper and set aside.

2) In a medium bowl, whisk together flour, baking soda, baking powder, and salt.  Set aside.

3) Using a stand mixer, cream the butter and peanut butter together until combined.  Add the sugars and beat until creamy and smooth, about 3 minutes.  Add in the egg and vanilla extract.  Mix until combined.

4) With the mixer on low, slowly add in the dry ingredients.  Mix until just combined.

5) Take about 2 tablespoons of dough and form a cookie dough ball.  Roll in granulated sugar.  Place cookies on prepared baking sheet, about 2 inches apart.

6) Bake the cookies for 9 - 10 minutes or until golden at the edges and just set.  Don't over bake - the cookies will set up as they cool.  Remove pan from the oven and let cookies cool on the baking sheet for 4 - 5 minutes.  Transfer to a cooling rack to cool completely.

No comments:

Post a Comment