Sunday, January 24, 2016

Peanut Butter Cookies

I came home from a couple days in the big city to an empty cookie jar.
How is my cookie jar always empty when it seems like I bake non-stop you ask?
Answer: 2 teenage boys.
And what better way to fill the cookie jar on 
National Peanut Butter day than:

The BEST Peanut Butter Cookies adapted from: melskitchencafe
Servings: 3 dozen or 30 man-sized 
cookies

Ingredients:

1 c butter, softened 
2 c crunchy peanut butter 
2 1/2 c flour
1/2 t salt
1 t baking powder
1 t baking soda

1/2 c sugar
1 1/2 c brown sugar 
2 eggs, room temp
1 t vanilla extract

Directions:

Beat together the butter and peanut butter until fluffy, about 3 minutes.
While your mixer does it's job...combine the flour, salt, baking powder, and baking soda. Set aside. 
(I like to collect my dry ingredients in this nifty cup)
Add the sugar and brown sugar to the creamed mixture. 
*hint: if using the same measuring cup scoop the sugar before the brown sugar, duh. 
  Most recipes list the brown sugar first but I changed it for you.
  You're welcome.
Beat in the eggs and vanilla until creamy.
Add in the dry ingredients and mix just until combined.
Scoop the dough, (use#20 for man-sized cookies) r
oll in sugar & flatten with fork.

*another hint: if you drop your dough directly into the sugar and gently cover it in sugar instead of rolling, the sugar will fall into all     the cracks & crevices, resulting in a sweeter cookie.
  You're welcome again.
Bake @350ยบ for 12 minutes. Cool on pan for 5 minutes before transfering to cooling rack.