A few days ago I was perusing the All You magazine when I came across their recipe for Ultimate Peanut Butter Cookies. I had an inkling to make peanut butter cookies a while back so I figured this was a sign and yesterday I set out to make them.
Holy. Crap. These are fantastic! I’m only sad that they don’t have a photo of them with the recipe, because they truly come out picture perfect! Connor and Chris have both enjoyed several, as well as I.
Recipe:
Prep: 35 min.; Bake: 16 min. per batch.
Cost per serving: 13¢
Yield
Yield about 80 cookies (serving size: 2 cookies)
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 1/4 cups packed dark brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup creamy or crunchy peanut butter
Preparation
1. Position racks in upper and lower thirds of oven and preheat to 350°F. Butter 2 large baking sheets. Whisk together flour, baking soda and salt in a medium bowl.
2. With an electric mixer on medium-high speed, beat butter with both sugars for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches, until just combined.
3. Form dough into 1-inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until golden brown on bottom and barely colored on top. Cool on pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining cookie dough.
Nutritional Information
- Calories:
- 160
- Fat:
- 8g (sat 4g)
- Protein:
- 3g
- Carbohydrate:
- 19g
- Fiber:
- 1g
- Cholesterol:
- 23mg
- Sodium:
- 101mg
On the dinner docket for tonight are mini meatloaves. I scored some cheap ground beef today grocery shopping and I have a bag of tortilla chip crumbs that need to be used up ASAP so I’m using this recipe for Mini Meatloaves subbing the chips for the first batch, and making and freezing another double batch exactly according to the recipe. If I remember, I’ll come back to let you all know how it turned out!
~Jaci