The Kidlet and I made some cookies today. We had a bunch of crunchy peanut butter in the fridge that had technically passed its best before. It still seemed perfectly fine, but I figured we should probably use it sooner rather than later. That made peanut butter cookies an easy choice for our baking adventures today. Besides, everyone knows peanut butter is the best cookie flavour anyway! ;P
I know simplicity is usually a good aim when baking with kids, so perhaps the three-ingredient peanut butter cookie recipe would've been the way to go, but I really prefer this (apparently "old-fashioned") style. The three-ingredient ones are good, but they're just not the same. I like my peanut butter cookies with flour and vanilla in.
1 The recipe calls for Kraft "Extra Creamy" peanut butter (which probably has sugar and salt and oil added). I prefer to use a natural (just peanuts) crunchy peanut butter for this, personally. Back
2 My eggs were a bit on the small side. I probably should've tossed a third one in. The cookies still taste delicious, but they're quite fragile. I think a bit more egg would've helped them bind more strongly. Back
3 I used all-purpose flour here. I think other flours would work fine as long as you measured by mass rather than volume. Back
4 I used unsalted butter and a "just peanuts" variety of peanut butter. If either your butter or your peanut butter contains salt, omit the extra salt here. Back
I know simplicity is usually a good aim when baking with kids, so perhaps the three-ingredient peanut butter cookie recipe would've been the way to go, but I really prefer this (apparently "old-fashioned") style. The three-ingredient ones are good, but they're just not the same. I like my peanut butter cookies with flour and vanilla in.
"Old-Fashioned" Peanut Butter Cookies
Slightly adapted from Kraft
Ingredients
- 1 c. butter, softened
- 1 c. peanut butter1
- 1 c. sugar
- 1 c. brown sugar
- 2 large eggs2
- 1 tsp. vanilla extract
- 2 1/2 c. flour3
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. coarse sea salt4, ground
- a bit of extra sugar
Directions
- Cream butter and peanut butter with sugar and brown sugar until light and fluffy.
- Beat in eggs and vanilla.
- Sift flour, baking powder, baking soda, and salt into bowl and mix well.
- Scoop up ~2 Tbsp. of dough and roll into a ball.
- Place ball of dough on cookie sheet and press with fork dipped in sugar. Turn fork 90° and press again. Repeat until cookie sheet is full.
- Bake at 180°C (350°F) for 8-10 minutes.
- You'll probably need to bake in 2-3 batches depending on how large your cookie sheet is and how big you make your cookies.
1 The recipe calls for Kraft "Extra Creamy" peanut butter (which probably has sugar and salt and oil added). I prefer to use a natural (just peanuts) crunchy peanut butter for this, personally. Back
2 My eggs were a bit on the small side. I probably should've tossed a third one in. The cookies still taste delicious, but they're quite fragile. I think a bit more egg would've helped them bind more strongly. Back
3 I used all-purpose flour here. I think other flours would work fine as long as you measured by mass rather than volume. Back
4 I used unsalted butter and a "just peanuts" variety of peanut butter. If either your butter or your peanut butter contains salt, omit the extra salt here. Back
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