Recipe
Best Ever Peanut Butter Cookies
adapted from Cook’s Illustrated, 1996
Ingredients
2 c. | unsalted butter, room temperature |
1 c. | superfine sugar or regular granulated sugar |
2/3 c. | good quality commercial peanut butter (preferbly organic) |
1 t. | Kosher Salt |
1 | egg |
1 | egg yolk |
2 t. | vanilla extract |
2 ½ c. | all-purpose flour |
Instructions
- In an electric mixer cream the butter, sugar and peanut butter until light and fluffy. About 3 minutes. Then, add the egg yolk, egg and vanilla and mix to combine.
- Scrape down the sides of the mixing bowl before proceeding. Then, add the salt and flour in small amounts with the mixer on low until it is just incorporated.
- Wrap dough in plastic and let it rest in the fridge for at least one hour, or for up to 24 hours.
- Preheat oven to 375ºF. Line a baking sheet with parchment paper or Silpat. Roll the dough into 1″ round balls, wet the tips of your fingers and press them into round disks with a flat top, about 1/8″ thick. Then, use fork tines to make a criss-cross pattern on the top of the cookie. Bake for 6-8 minutes or longer, until the cookies golden brown around the edges. Cool on a wire rack and serve.
Naptime Notes
Naptime Recipe Serving ideas
Printed from: https://thenaptimechef.com/2010/03/snow-day-peanut-butter-best-cookies/