Peanut Butter Cookies

I halve a lot of recipes – especially cookies.  We just don’t need 4 dozen cookies laying around the house because you know what happens?  We eat 4 dozen cookies.  Half batches usually give me the right amount for my husband’s lunches for the week plus a few extra for us to munch on.

Way back when I shared my peanut butter blondies post I mentioned my husband likes peanut butter cookies.  However, I made soft, chewy peanut butter cookies for years before he told me he prefers them thin and crispy.  What’s nice about these cookies is that you can make them chewy or crispy without altering the recipe – it’s all in how much you flatten them before you bake them.  If you want soft cookies, press them with the back of your fork a little bit.  If you want them crispy, press them down a lot!

If 2 dozen cookies is still too much, or you want to multiply the recipe and stockpile some cookie dough for later, this dough is great for freezing.  Place balls of cookie dough on a waxed paper lined baking sheet (you can put them right next to each other because you’re not going to bake them this way) and make the fork marks.  Put the baking sheet with the dough in the freezer at least overnight.  Once the dough is frozen, transfer the dough into freezer bags and include the baking directions on the label.  When you want to bake them just place your pre-formed dough right on your cookie sheet.  They don’t spread quite as much when being baked from frozen, and you’ll want to leave them in the oven about two minutes longer than if you were using freshly made dough.

I like to add in peanut butter chips or white chocolate chips from time to time.  I feel it makes them a little more fancy.

Let’s make some cookies!

Preheat your oven to 350 degrees.

Cream 1 stick of softened butter, 1/2 cup of peanut butter, 1/2 cup of white sugar, and 1/2 cup of brown sugar in a medium bowl or the bowl of your stand mixer.  Let it whip until the mixture is fluffy and the color turns lighter.

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Then add the egg and mix well.

Don’t forget to occasionally scrape down the sides of your bowl.

Combine 1 1/4 cup flour, 1 teaspoon of baking soda, and 1/4 teaspoon salt in a separate bowl, then add these dry ingredients to the butter mixture. Once the dry ingredients are incorporated, stir in the chips by hand, if you’re using them.

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Form into walnut-sized balls and place on an ungreased cookie sheet.  I bake everything on my silicone mats or parchment.  I don’t like to scrub cookie sheets.  Also, for scooping the dough I use a 1.5 ounce cookie scoop – it’s one of my favorite kitchen gadgets.

Press the dough balls with the back of a fork to make a criss-cross pattern.  Don’t ever forget this step, because the cookies don’t taste as good without the fork marks (or so I’ve been told…).

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I intended these to be soft cookies (despite my husband’s preference) because I added the chips and wanted them to maintain a little bit of thickness.

Bake for 10-12 minutes. You want them to just start to brown along the edges.

Let them cool on the baking sheet for 3-5 minutes.  Meanwhile, convince your husband that he didn’t inherit his grandma’s asbestos fingers so he can’t grab them off of the straight-from-the-oven cookie sheet to start eating them.

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Transfer to a cooling rack to cool completely.

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Makes about 2 dozen cookies.

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Peanut Butter Cookies

  • Servings: about 2 dozen
  • Print

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup peanut butter chips or white chocolate chips (optional, but delicious)

Directions

Preheat oven to 350 degrees.

Cream butter, peanut butter, and sugars in a medium bowl.

Add eggs and mix well.

Combine all dry ingredients in a separate bowl.

Add dry ingredients to butter mixture. Once the dry ingredients are incorporated, stir in the chips, if using.

Form into walnut-sized balls and place on an ungreased cookie sheet. Press with fork to make a criss-cross pattern.

Bake for 10-12 minutes, until they just start to brown along the edges.

Let them cool on the baking sheet for 3-5 minutes, then transfer to a cooling rack to cool completely.

 

 

Kimberly | My Frugal Farmstead

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