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Monday, January 7, 2013

Peanut butter cookies (American)

If you like peanut butter (which I think is among the most addictive creamy things out there) you'll love these cookies, because unlike other recipes I've worked with, you can actually taste it strongly in the final product and not just waste it through the cookie mass. So if you want crunchy-chewy cookies which are easy to make, maintain shape in the oven fairly well and really taste like peanut butter in a more solid and sweet version, these are for you :). Enjoy.
Recipe adapted from Trish Deseine via Delicioasa.

Last year: Cranberry and walnut scones (Southern style).
Two years ago: Zucchini and caraway salad with parsley-lemon cream salad.

  • 320 g flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon Himalayan salt or fleur du sel
  • 170 g white sugar
  • 170 g brown sugar
  • 225 g butter, at room temperature
  • 225 g peanut butter, at room temperature
  • 3 eggs, beaten, at room temperature
  • 2 teaspoons vanilla extract / flavor

Mix the flour with the baking powder and the salt. In a large bowl, mix the vanilla with the butter and peanut butter well (it's very important that you kept them out of the fridge until they reached room temperature so the mix can happen evenly):

After they're mixed, add the two kinds of sugar:

At this point it might go faster if you just use your hand to mix it all very well:

When it's even, add half of the flour (previously mixed with baking powder and salt) and mix until blended in, then add the other half of the flour and the beaten eggs and mix some more:

After all is well incorporated, the batter is ready. Preheat your oven to 180 degrees and line a tray with baking paper. Put about a spoonful of batter for each cookie on the tray, maintaining some distance (they will spread somewhat during baking):

Bake in the preheated oven for 15 minutes and they're done. Let them rest for 5 minutes out of the oven before removing them from the tray (to prevent potential breaking).

Repeat with the rest of the composition (we baked 3 batches total, if you have more available trays you can just do them all at once, making sure you switch them around from the top and bottom of the oven to ensure the cookies get baked evenly).
The cookies keep well in a airtight container for 3-4 days. And they're truly scrumptious :)

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