I’m am SO behind in putting up my blog posts. I actually have a stack of recipes I’ve tried and need to get the write ups done and up. So you may see me posting more frequently just to try and catch up. For anyone keeping score, you’ll notice I haven’t dropped my blog very much or at all, although I’ve been waffling about it for well nigh a year now. Hard habit to break so…..on to the next recipe.
Annie the Baker, for teaching me that trick. That’s how I mark all my peanut butter cookies instead of the criss-crossed fork tines. The meat mallet press just looks better and more uniform. But chilling the dough balls before making the indents makes them a little sturdier so you can be a bit more firm with the meat mallet. Press, don’t pound; they don’t get that firm.
3/4 cup brown sugar
1/4 cup granulated sugar
1 cup peanut butter
1 large egg
3/4 teaspoon vanilla
1 tablespoon milk
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar, for rolling
- In the bowl of a stand mixer, cream the butter and sugars for 1 minutes on medium speed; increase to medium high for an additional 30 seconds. Add the peanut butter and mix for another 30 seconds.
- Add the egg, vanilla and milk; mix until smooth.
- In a separate bowl, whisk the flour, salt, baking powder and baking soda. Add to wet ingredients and beat until just combined.
- Portion dough into golf-ball size dough balls, cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Roll dough balls in granulated sugar and evenly space on baking sheets, Bake for 8-10 minutes. Do not overbake.