Adding peanut butter to cookies creates an amazing smooth consistency with a very delicate, velvety crumb. These classic peanut butter cookies are whole crowd pleasers.
You could make them days earlier for instant gratification whenever and they’re so easy to make!
The most tough component is having the persistence to allow them to set up after they’re out of the oven.
Peanut Butter: I like the use of a creamy peanut butter for this recipe however you may definitely use chunky instead. If you’re using a natural homemade peanut butter make sure to offer it a VERY appropriate blend earlier than adding.
Brown Sugar: You can use both light or darkish brown sugar in this recipe. Dark brown will impart a barely more caramel-like taste.
TIPS
- You will bake these cookies until almost done when the brink is simply beginning to change color. They will set up and hold baking with the residual internal warmness after they’re pulled out of the oven.
- Measure your flour correctly! Adding an excessive amount of flour to the recipe is the most common mistake. The excellent, and simplest way to measure flour is by the usage of a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The cookies might be VERY gentle just out of the oven so allow them to rest for a while; whilst cooled they'll be firm enough to handle and pretty scrumptious.
- Store in an airtight container for as much as every week for scrumptious anytime treats.
Why do they have fork marks?
Peanut butter cookies are denser than most and will not spread out in the oven very a whole lot and could now no longer bake evenly if the fork marks were not there to flatten them out and clearly press them down.What's the best Peanut Butter to use for these cookies?
- For best effects use a smooth, salted peanut butter.
- There’s no need to apply a sweetened peanut butter however if that’s what you've got got handy it will work simply fine, you may need to lower the sugar by 2 tablespoons though.
- If you’re using a natural peanut butter with out stabilizers make certain to combine really nicely after opening the jar. The oil heavy top of that jar will make very runny cookies.
- Any brand which you enjoy the flavor of undeniable will be a great!
Chilling the dough before Baking?
There is no need to chill the dough but if you want to go ahead and chill the dough, the cookies will bake up just as nicely.
- Course: Desert
- Cuisine: American
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
INGREDIENTS:
MAKES 24
- 150g/5oz/1¼ cups plain (all-purpose) flour
- 2.5ml/½ tsp bicarbonate of soda (baking soda)
- 2.5ml/½ tsp salt
- 115g/4oz/½ cup butter, at room temperature
- 165g/5½oz/¾ cup soft light brown sugar
- 1 egg
- 5ml/1 tsp vanilla extract
- 265g/9½oz/1¼ cups crunchy peanut butter.
STEPS:
- Sift together the flour, bicarbonate of soda and salt, and set aside.
- With an electric mixer, cream the butter and sugar together until light and fluffy.
- In another bowl, mix the egg and vanilla, then gradually beat into the butter mixture.
- Stir in the peanut butter and blend thoroughly. Stir in the dry ingredients. Chill for at least 30 minutes, or until firm. Preheat the oven to 180°C/350°F/ Gas 4. Grease two baking sheets.
- Spoon out rounded teaspoons of the dough and roll into balls.
- Place the balls on the prepared sheets and press flat with a fork into circles about 6 cm/2½in in diameter, making a crisscross pattern. Bake until lightly coloured, 12-15 minutes. Transfer to a rack to cool.
VARIATIONS
Add 75g/3oz/½oz cup peanuts, coarsely chopped, with the peanut butter.