Peanutbutter Cookies

 


Ingredients:

  • 1 cup salted butter
  • 1 1/3 cup peanutbutter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 2/3 cup all-purpose flour
  • 1 1/2 tsp cornstarch
  • 1 1/3 cup dry roasted peanuts
  • 1 1/3 cup peanutbutter chips
Instructions:

  1. Preheat oven to 350 F
  2. Line two baking sheets with parchment paper
  3. In a large bowl, cream together 1 cup salted butter, 1 cup granulated sugar, 1 cup light brown sugar, 1 1/3 cup peanutbutter, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until smooth and light in colour
  4. Beat in two large eggs, one at a time, making sure each are fully integrated
  5. Mix in 1 tsp vanilla extract
  6. Add 1 1/2 tsp cornstarch 
  7. Add 2 2/3 cups all-purpose flour, adding 2/3 cup at a time and mixing until mostly incorporaated
  8. Mix in 1 1/3 cups dry roasted peanuts and 1 1/3 peanutbutter chips
  9. With a table spoon, scoop dough onto prepared baking sheet and use a fork to press into patties
  10. Bake 14 to 16 minutes or until the edges turn golden brown

Yield: A ton of cookies. Enough to bring to a potluck and everyone gets some

Source: https://www.sugarandsoul.co/triple-peanut-butter-cookies/?fbclid=IwAR07lDpBsKDbmJzfHKMy4MLcVJ2-Yyeh8vF9ODmm16T2AXzqjdjCsf5-Y10#recipe

Tips:

When we made them, the first batch got burned and the second was a little crispy. We know our oven runs a little hot, but even accounting for that I think we hit our stride baking for 11 min.

The cookies in the source were huge. In the version we're putting out, we've shrunk them down considerably.

Please feel free to use your preference of chunky or smooth peanutbutter.

Description:

Lee-Anne usually makes me a peanutbutter treat on my birthday. Last year was peanutbutter tarts (recipe available on this blog) and the year before was peanutbutter pie (similar concept). The tradition formed because at my place of employment, WALES, we used to bake a cake of choice for everyone's birthday. I would always get a peanutbutter cake. When COVID hit and we had lockdown measures in effect, I realized I wouldn't get my annual peanutbutter cake. Lee-Anne stepped in, but opted for pie instead of cake because she thought it would be a better texture.

Her mother made some excellent peanutbutter cookies this year and shared her recipe. My birthday dinner wound up being pork tenderloin with mustard sauce, roasted Brussels sprouts and peanutbutter cookies for dessert.

I prefer chunky peanutbutter to smooth, but I've conceded that smooth works better as an ingredient. Lee-Anne's mom used chunky in her version, and I wondered why I always assumed you couldn't use chunky as an ingredient. For these at least, I found it preferable.

Comments

Post a Comment

Popular posts from this blog

Fried Rice

Image
  Ingredients: 1 cup rice 2 cups water Veg oil 2 eggs 4 cloves (1 tbsp & 1 tsp) garlic Ginger to preference 1 onion 1 lb protein (chicken, pork, beef, tofu) Vegetable mix (suggestions: cabbage, carrots, broccoli/cauliflower, celery, snap/snow peas, mushrooms. Even premade frozen veg mix would work) Sauces (suggestions: any combination of teriyaki, hoisin, sriracha, sesame oil, sweet chili Thai, soy, honey garlic) Instructions: Heat oil at a low temp in wok/skillet/pan (I've got a wok, will use as default term from hereon out) Dice 1 onion, mince ginger and garlic. Keep separate from rest of vegetables Prepare vegetable mix if using fresh. Keep in separate bowl Dice protein if using cuts Prepare rice. I've got a rice cooker, so I put 1 cup rice and 2 cups water, set it to cook and let it go until it defaults to the warm setting. If using a pot, add the rice and water and cook at a low temperature until the rice has absorbed all the water. You can do this while cooking the ve...
Read more

Falafel

Image
  Ingredients: 1 3/4 cups dried chickpeas 1/4 cup olive oil 2 cloves garlic 1 small cooking onion 1 tbsp cumin 1/2 tsp cayenne pepper 1 cup flat leaf parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp baking soda 1 tbsp lemon juice Equipment: Food processor Large bowl Baking sheet Oven Instructions: In a large bowl, soak 1 1/4 cups chickpeas with about 4 inches of water for 24 hours Preheat oven to 375 F Brush large, rimmed baking sheet with olive oil Coarsely chop 2 cloves garlic, 1 cooking onion, 1 cup flat leaf parsley In food processor, add soaked chickpeas, chopped garlic, onion, and parsley, 1 tsp salt, 1/2 tsp pepper, 1 tbsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp baking soda, 1 tbsp lemon juice Pulse until mix is chopped and mixed but not puree'd Form mixture in 1 1/2" patties and place onto baking sheet. Depending on how big your baking sheet is, you might have to do 2 batches. If you do a second, you might have to oil the pan again Brush tops of patties with olive oil Bake for...
Read more

Cream of Broccoli Soup

Image
  Ingredients: 3 cups milk 3 cups veg or chicken stock 1 onion 1 rib celery 1 carrot 2 potatoes 2 cups broccoli florettes, or 2 heads 1/4 cup cornstarch 1/4 cup water Salt and pepper to taste Directions: Chop 1 onion, 1 rib celery, 1 carrot, 2 potatoes, 2 heads broccoli Add 3 cups milk and 3 cups stock to sauce pan and set to medium-low for 20 min Put vegetables in saucepan and let simmer for another 20 min With an immersion blender, blend until vegetables are integrated with the broth In a separate bowl, whisk together 1/4 cup cornstarch and 1/4 cup water Add cornstarch slurry to soup, whisking until thickened Add salt and pepper to taste Let simmer for another 5 min, then take off heat Yield: About 4 bowls of soup Source: Partially derived from: https://www.youtube.com/watch?v=YMLws382Mpg&t=534s Description: This is a quick and easy cream of broccoli soup. Originally, I was hoping to make something similar to my broccoli cheddar entry, but with less cheese. I tried to re...
Read more