“12 Cookies of Christmas” Day 11: Peanut Butter Cookies

December 19, 2013 § 1 Comment

If you are lucky enough not to be allergic to nuts, these Peanut Butter cookies will become your go-to recipe. They belong in SWEETTABLESCAPES‘ holiday repertoire as well as our year-round list of recipes. Deliciously crumbly with the added crunch of “crunchy” peanut butter, they are truly a classic!

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The recipe is from the NY Times, Feb, 2009

Peanut Butter Cookies

You’ll need:

2 1/2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup roasted salted peanuts

1/2 pound (2 sticks) salted butter

1 cup packed dark brown sugar

1 cup granulated sugar

1 cup extra-crunchy peanut butter

2 large eggs

2 teaspoons vanilla extract.

 Directions:

1. Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. IMG_5336Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.

2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. IMG_5337IMG_5338Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla.IMG_5339IMG_5340IMG_5341 IMG_5342Gently stir dry ingredients into peanut butter mixture. IMG_5343IMG_5344IMG_5345Fold in ground peanuts just until incorporated.IMG_5346

3. Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. IMG_5347Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.IMG_5348IMG_5349

4. Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.IMG_5369

Yield: 4 dozen cookies.

Note: Cookies will keep, refrigerated in an airtight container, up to 7 days.

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