Sunday, March 02, 2014

Peanut Butter Cookies

I watched an episode of America's Test Kitchen that featured these cookies a few weeks ago. I have really been wanting to try them, but just had so many other things to do. I finally made them yesterday to take to a friends house. They invited us over spur of the moment (which makes me happy that they feel like they can just call us and invite us over whenever). My Dad talks about when he was little how people would just stop in for dinner or coffee.  I love that. I wish I could invite people to stop by anytime and sit on my from porch and eat these cookies with a tall glass of milk.  Alas, I have no front porch... Maybe someday.  But you can stop in for tea and coffee and probably some sort of bread or cookies. 

Anyhow, I love these cookies.  They would be even more amazing dipped in chocolate! Ha ha.  Peanut butter chocolate is maybe my favorite flavor combination. It is probably tied with mini chocolate chip. I made mine much bigger than the recipe calls for, but they still turned out well. 


ATK Peanut Butter Cookies
Makes 48 cookies (24 sandwiches)

Ingredients
1-1/4 c. Peanuts toasted, cooled, ground

3/4 c. Flour
1/2 tsp. salt
1 tsp. baking soda

1/2c peanut butter
1/2 c. Sugar
1/2 c. Brown sugar
3 T. Melted butter
3 T. Milk
1 egg

3/4 c. Peanu butter
3 T. Butter
1 c. Powdered sugar

1. Roast peanuts in oven for 8 - 10 minutes at 350 degrees. Cool. Grind to corse crumbs in food processed or blender. 
2. Whisk dry ingredients together : flour, salt, baking soda. 
3. Mix wet ingredients together: peanut butter, sugars, butter, milk, and egg. 
4. Add dry to wet. Fold in peanuts. 
5. Scoop out 1 T. Of dough onto tray. Press into 2 inch rounds with wet fingers. 
6. Bake 15-18 minutes to golden and crunchy. Since these are sandwich cookies they need to be more firm than regular cookies. 
7. While they are baking melt the peanut butter and butter in the microwave for about 40 seconds. Whisk in the powdered sugar. 
8. Once cookies are cool, scoop about a tablespoon of the icing on one cookie and top it with another cookie. Pres down gently.  I found twisting it back and forth worked well to even out the icing in the middle. 
9. Set aside for an hour. Enjoy. I thought these were better the second day. 

I also made our favorite oatmeal cinnamon raisin bread. I took a picture and will add it to the recipe. 


http://gthfaith.blogspot.com/2012/09/favorite-oatmeal-cinnamon-whole-wheat.html?m=1

1 comment:

Anonymous said...

Those look delicious.

-Sarah