the honest spoon

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PEANUT BUTTER COOKIES

jennifer bologna

January 2020| The Honest Spoon

I was going though my recipe box (yes, I have a recipe box), and I came across another recipe that I wrote down in the 5th grade!! I realize that the world probably doesn’t need another Peanut Butter Cookie recipe but I’m doing it for the sake of nostalgia. Also, it’s simple & no fuss so it aligns with the same principles I have today- a few ingredients with glorious results!

TIPS:

  1. If you prefer, you can make the dough at night and scoop & bake the next day. Just cover the dough with plastic cling wrap.

  2. Want a bit of crunch in your cookies? You can use chunky peanut butter or do like I did here & add 1/4 C chopped roasted unsalted peanuts (I get mine at Trader Joe’s. They’re a pantry staple at Chez Honest Spoon).

  3. Like chocolate? Once the cookies have cooled completely, dip half of a cookie in melted chocolate. Place them on parchment paper and like them air dry. You can add a little crumbled toffee too!

PIN THIS RECIPE

PEANUT BUTTER COOKIES

INGREDIENTS:

(Makes 2 dozen)

  • 1/2 Cup room temperature butter

  • 1/2 Cup Peanut Butter

  • 1 large egg, room temperature

  • 1/2 Cup sugar

  • 1 teaspoon vanilla extract

  • 1 1/3 Cups all purpose unbleached flour

  • 1/2 teaspoon baking powder.

METHOD:

1. In the bowl of a stand mixer, cream together the butter, peanut butter, egg, vanilla, and sugar. If adding nuts, add them now. Using a paddle attachment, cream until light and fluffy- about 2 minutes. Make sure to scrape down the sides of your bowl.

2. Add in flour and baking powder. Mix until combined and chill dough for 30 minutes.

3. Pre-heat oven time 375F and prepare two baking sheets lined with parchment. Using a small ice cream scoop (about 1 tablespoon), Place scoops onto cookie sheet about 2 inches apart. With a fork, using a rocking motion (back to front), press down gently on the cookie & make a crosshatch pattern on top. Bake 10-12 minutes and let cool completely.

Tips:

  1. Warm up the fork under hot water before making the cross hatch pattern. Dry off before touching the cookie.

  2. Garnish with chopped nuts & a hint of flake salt before baking.

  3. Store in an airtight container up to one week, or store in an airtight container, in the freezer, up to three months

Enjoy. Please let me know how it turns out. I love to hear from you!