Peanut Butter Cookies
I learned something new today—peanut butter cookies are my mother’s favorite cookie. I had no idea. My father, however, won’t eat them. Go figure. I must take after my mom. Peanut butter cookies are one of my favorite cookies too. They remind me of school; they were always available in the cafeteria. With all the stress on nut allergies in schools these days, I doubt they are being served as often as when I was a kid. Easy to make for yourself though, with this simple recipe.
You can use either smooth or crunchy peanut butter for this recipe. Smooth peanut butter will give you a smoother consistency. Crunchy will give you some bits of peanuts throughout the cookie.
You can chill the dough for less time than the 3 hours the recipe calls for, but it does help the cookies to keep their shape if the dough is completely chilled, which it should be by the 3 hour mark.
1 Beat the butter until creamy, 2 minutes. Add the sugars, beat for 2 more minutes. Mix in the peanut butter and the egg. Vigorously whisk together the dry ingredients— the flour, baking soda, baking powder and salt—in a separate bowl. Stir the dry ingredients into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
3 Preheat oven to 375°F (190°C). Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork.
4 Bake until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool in their baking sheets for a minute. After a minute, transfer the cookies to a rack to cool completely.
For chewier cookies, bake at 300°F (150°C) for 15 minutes.