Peanut Butter Cookies

Along with stuffed shells, yesterday I made granola, peanut butter cookies, and chocolate chip cookies (all for my church's women's retreat this weekend).    I thought, if I was going to have the oven on this week that it might as well be all at once. I froze the cookies. 

I tried a new recipe for peanut butter cookies. Yes, it is from America's Test Kitchen (PS. For my birthday I am getting a cookbook of theirs that has 1000 recipes, so expect to see even more goodness). For once I followed the recipe perfectly and didn't make any changes. Well, maybe I used salted butter and peanuts and cut down the salt I added.  I don't think that should count. 

Makes 3 dozen if you make 2T scoops

Makes 5 dozen if you make 1-1/2T scoops

Ingredients. 

2-1/2 c flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

16 T butter softened

1 c brown sugar

1 c sugar

1 c extra crunchy peanut butter

2 eggs

2 tsp vanilla

1 cup peanuts pulsed in food processor until it looks like bread crumbs

1. Preheat oven to 350 degrees. 

2. Which flour, baking soda, baking powder, and salt together. 

3. Beat butter and sugars together until light and fluffy. If your butter is softened on a hot day like yesterday, this step is so quick. Add peanut butter. Beat two minutes. Add eggs. Beat two minutes. Add vanilla. Mix until combined. Add flour mixture until just combined (don't overmix the flour or the cookies will be tough). Stir by hand to make sure everything is mixed together evenly. 

4. Scoop dough on to parchment lined baking sheets. Press each dough ball with a fork dipped in cold water. 

5. Bake 10-14 minutes until cookies are puffy and slightly brown around the edges. They will not look fully baked. Cool on cookie sheets for 5 minutes. Finish cooking on wire rack until completely cool before eating.