Monday, June 27, 2011

Peanut Butter Cookies

In talking with someone recently about Gwyneth Paltrow’s cookbook, they made the comment, ‘what makes her qualified to write a cookbook?’  It’s a fair question, since she is a well known actress, is very talented and has her own singing chops ...and now we find out that she can cook, too?! Is that really fair?!

I was actually kind of taken aback a little by that question because I believe that anyone who has a passion for anything and the desire to put themselves through all the work that needs to be done to create something all their own, is qualified. Maybe my internal self was a little defensive because as someone who has dreams of someday writing a cookbook, I would hate to hear someone say that about me...in that tone.

So, with sweet tooth calling for something new, I checked out the recipe for the Peanut Butter Cookies in the cookbook. And I am SOOOOOO glad I did. These cookies stay together, but are very moist (for lack of a better word), they have lots of peanut buttery flavor for the peanut butter lovers in your life, and they stay fresh in a sealed cookie jar for close to a week - if they last that long.


Time to grab a glass a milk and channel that inner child with these delicious peanut butter treats!

Peanut Butter Cookies

Ingredients:
  • 1 1/4 Cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 8 Tbls unsalted butter, at room temperature
  • 3/4 Cup smooth peanut butter
  • 1/2 Cup packed dark brown sugar
  • 1/2 Cup packed light brown sugar
  • 1 large egg, at room temp
  • 1 tsp vanilla extract
  • 1 Cup peanut butter chips (can substitute chocolate chips)
  • 1/4 cup granulated sugar (optional)
Preparation:
  • Preheat oven to 350 degrees.
  • Combine dry ingredients in a bowl and stir together.
  • In a separate bowl, cream the butter, peanut butter and brown sugar.  Then stir in the egg and vanilla.
  • In three steps, add in the flour mixture and combine until smooth.  Fold in the peanut butter chips or chocolate chips.
  • Roll the batter into golf ball sized balls.  Optional - you can roll those in the granulated sugar if you wish at this point.
  • Press down with a fork on the top of the ball and create the pressed look.
  • Bake for approx 10 minutes, rotating the pan halfway through. 
  • Cool the cookies on racks before serving to let them set just a touch.
Happy Baking!!!

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