Are you a lover of Nutter Butters? Do you think of taking out a Girl Scout for a box of her Do-si-dos? Or are you one of those closet PB lovers that sits in front of your TV eating the forbidden deliciousness strait out of the jar with a spoon late at night while watching your favorite movie? Well I am not any of those, don’t pay any attention to my crossed fingers behind my back, I swear I am not! Okay, okay, okay I can not tell a lie to you so I guess I must admit that I totally am!
In fact my love of PB goes back a long way, and trust me it is a long, long way, to my own days as a Girl Scout to be exact. Growing up Thin Mints, Shortbreads and Do-si-dos made my favorite cookie list but as I have matured, a graceful lady like way of saying gotten older :-P, the Thin Mints and Shortbreads have fallen off of the list but the Do-si-dos have stubbornly held on. Nutter Butters do a passable quick fix job of fulfilling my PB cookie craze on the Girl Scout cookie off season, when I am desperate. But sometime I get a hankering for a cookie that is a little bit on the lighter side. I want that PB cookie to be crisp on the outside but have a chewy center on the inside and guess what… I have found it! This recipe for Peanut Butter cookies from Burt Wolf’s Eating Well cookbook is my golden ticket to PB cookie heaven and yours to!
A peanut butter cookie with a light crisp exterior and a soft chewy center.
2 1/4 C. All purpose flour
1 tsp. Salt
1 tsp. Baking soda
1 C. Unsalted butter at room temperature
3/4 C. Granulated sugar
3/4 C. Brown sugar
1 C. Peanut Butter
1 tsp. Pure vanilla extract
In a medium bowl sift together flour, salt and baking soda and set aside.
In stand mixer with paddle attachment add butter, granulated sugar and brown sugar and beat them together, on medium-high speed for 5 minutes, until the mixture is light and fluffy.
Reduce the mixer speed to medium and add the eggs, one at a time, beating well after each addition.
Reduce the mixer speed to slow and slowly add in the flour mixture, a small amount at a time.
Add in peanut butter and vanilla and mix until well combined.
Chill cookie mixture in refrigerator for at least 4 hours or over night. DO NOT SKIP THIS STEP.
Scoop out 1 teaspoon of cold cookie dough and roll it into a ball, do this until you run out of dough.
Take the dough balls and chill them in the refrigerator for at least 1 hour. DO NOT SKIP THIS STEP.
Preheat oven to 375°F, 350°F if using a convection oven.
Roll each cold dough ball in sugar, place on parchment lined cookie sheet and bake for 10 minutes until golden brown on bottom.
Remove cookies from oven and immediately flatten them with bottom of a water glass, or any flat utensil.
Remove cookies to cooling rack and store in air tight container.
If you are a peanut butter lover you can add more then 1 cup of peanut butter, I have been known to add an extra 1/2 cup and the cookies come out just fine. I can not stress how important it is not to skip the chilling of the dough in this recipe. I know it may be a pain in the tuchus but it keeps the dough from melting in the oven before the cookies start to bake. Be sure to flatten the cookies as soon as they come out of the over, this gives them the chewy center.
Well I am going to quit bending your ear, or eye as it might be, and let you head off to the kitchen to whip up a batch of these tasty treats. But before I go I want to wish everyone a great weekend and please drop back by after you try these delish Peanut Butter cookies and let me know how you like them.