Peanut Butter Cookies

Mar 31

Written by:
3/31/2011 6:29 PM  RssIcon





Peanut Butter Cookies
(makes approximately 3 dozen)
  
8 oz.          (1 cup or 2 sticks) softened unsalted butter
8 oz.          (1 cup packed) brown sugar
8 oz.          (1 cup) granulated sugar
1 tbsp         vanilla Jack
2 large        eggs (room temperature)
16 oz.        (1 3/4 cups) peanut butter (Smart Balance Crunchy)
5 oz.          (1 1/4 cups) all purpose flour
5 oz.          (1 1/4 cups) bread flour
1 tsp          baking soda
1 tsp          kosher salt 

Cream together the butter, sugar and vanilla. Add eggs one at a time into the mix. Add peanut butter into the mix. Mix dry ingredients (flours, baking soda and salt) together and add to wet mix and combine. Cover the cookie dough mix with plastic wrap and rest for 2 hours; or refrigerate overnight and bring to room temperature before proceeding.
 

Preheat oven to 350°F.

Using a 3 tbsp-scoop place dough onto a silicon mat lined baking sheet. Lightly press the cookie tops with the tines of a fork for the traditional peanut butter cookie aesthetic. Bake cookies for 13 minutes or until lightly browned. Remove from oven and cool for 5 minutes on the baking sheet. Transfer cookies to a wire cooling rack and cool completely. Transfer cooled cookies to an airtight container.

Notes:

1. Where ounces (oz.) are indicated in ingredients’ list these are weight measures. I find weight measures are typically more consistently accurate and easier to duplicate. However the volume approximations are provided in parenthesis if you find them more convenient.
2. Vanilla extract (1 tsp) may be substituted for the vanilla Jack.
3. All purpose flour may be substituted for the bread flour.
4. For alternate preparation, you may portion the cookie dough using the scoop onto a lines baking sheet and freeze. Go ahead and flatten with a fork if using that method before freezing. After cookies are frozen they may be packaged in freezer bags. When you are ready for freshly baked cookies simply space frozen cookies onto a lined baking sheet and bake for 16 minutes in a preheated oven.
5. My baking time is based on my oven and preference for a softer cookie; when using the 3 ounce scoop I set the time for 13 minutes and the cookies are done. You may adjust cooking time according to your oven and cookie texture preference.

Copyright ©2011 Don Bolin


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