This is probably one of the easiest and most versatile cookie recipes. Several weeks ago, we were wanting a quick dessert so we cut the ingredients in half and made a small batch. There were a few Hershey Kisses laying around from a previous job so we opted to put on top of each cookie when they just taken out of the oven. Delicious.
.
The following is the full peanut butter cookie recipe. Enjoy.
.
This is what you need:
.
1/4 cup uns/57g unsalted sweet cream butter
1/2 cup/95g vegetable shortening (you can use all butter if you prefer)
1/2 cup/125g creamy peanut butter
1/2 cup/140g crunchy peanut butter (you can use all same type of peanut butter)
1 cup/200g regular granulated sugar
1 cup/200g packed dark brown sugar (light brown sugar can be used if it is the only type you have on hand)
1 teaspoon/5ml vanilla
2 1/4 cups/274g all-purpose (plain) flour
2 teaspoons/10g baking soda
1/4 teaspoon/2g salt (this is optional – we found it is not necessary with all the salt in the peanut butter)
This is what you will do:
.
Preheat oven to 350F/180C/Gas4
.
In a large bowl, mix the butter, shortening and peanut butter with a wooden spoon. Add both types of sugar – stir until mixed. Add the eggs, one at a time, then the vanilla until mixed.
.
In a medium bowl combine flour, soda and salt. Using a whisk seems to work the best for this. Stir flour mixture into the sugar mixture. Combine well. You may want to use your hands.
.
Form dough into balls or ropes or whatever tickles your fancy. Place on an ungreased cookie sheet. (For ease of cleanup, we often use the non-stick parchment paper).
.
Bake for 10-12 minutes.
.
Letting them cool on the cookie sheet seems to work well. So we say don’t bother with a cooling rack.
0 Comments