Sunday, July 11, 2010

Mom's Peanut Butter Cookies

Mom's Peanut Butter Cookies - made July 8, 2010 from Caprial's Desserts by Caprial Pence

Need to catch up my blog - between work and deliberately being out of the house while it's up for sale, I haven't been able to do a lot of baking. When I am home, it seems like people still come and go to look at the place and of course, you have to let them have at it even though it's clearly beyond the posted hours on the listing (have to suck it up since the important thing is to sell the place).

The "Mom" referred to in this recipe isn't my mom. I assume it's Caprial Pence's mom since this is from her cookbook. I still have a couple of bags of peanut butter chips to use up and some peanut butter hence why I seem to be making the same things. I have multiple recipes for peanut butter cookies and now seems like a good time to try a few of them. This is your standard peanut butter cookie, the butter version, which will make it taste like a peanut butter version of a chocolate chip cookie. The traditional peanut butter cookie has shortening in it and will be drier and more crisp in terms of texture. I prefer the chewy so I go with recipes with butter in them. This was a good cookie, pretty standard in terms of peanut butter cookies. It wasn't a total standout but my taste buds are pretty jaded. If you want a fast, easy recipe for peanut butter cookies, you probably can't go wrong with this one.

1 cup cold unsalted butter, diced
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 cup good-quality peanut butter
3 cups flour
2 teaspoons baking soda
½ teaspoon salt

1. Preheat the oven to 350˚F. Grease a sheet pan well and set aside.
2. Place the butter and both sugars in the bowl of a mixer and beat on high speed, scraping down the sides of the bowl often, until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs and vanilla extract, then add the peanut butter and mix well. Add the flour, baking soda, and salt, and mix on low speed until all of the ingredients are incorporated. Increase the speed to medium and mix just until the dough is smooth.
3. Using a tablespoon or a small ice cream scoop, form the dough in ½” balls and place on the prepared pan. Flatten them with a fork. Bake just until golden brown, about 10 minutes. Let the cookies cool for about 5 minutes on the pan, then transfer to a rack or paper towels and let cool completely.

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