After a continuous cycle of Cake Baking for my Cake Business and a busy 2 month schedule, I have finally squeezed some time in for my best friend Blogger. I thought of celebrating this free time and
the reunion with some goodie baked cookies!
These cookies were made with my Brand New KitchenAid Mixer. Check it out!
Now, I am not a huge Peanut Butter fan! But, I was surfing through my pantry looking for inspiration to bake something. Then, the huge jar or Smooth Peanut Butter happened to be there. I remembered watching a video recipe on JOYOFBAKING.com few weeks back of Peanut Butter Cookies.
So, "this is it" - I thought. "I am going to stop looking and start bakin!"
PEANUT BUTTER COOKIE
Recipe adapted from www.Joyofbaking.com
Peanut Butter Cookies:
3/4 cup unsalted butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup peanut butter (smooth or crunchy)
2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Peanut Butter Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)
Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.
Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.
Makes about 40 cookies.