Tuesday, March 2, 2010

Peanut Butter Amazing-ness

So last night, I realized how much parchment paper is my best friend. I would be a sorry baker had I not ever known about this paper. This thing has saved my ass countless times. There is no need to wipe down or rinse off sheets. Was I late to work the other day? No. Why? Because of parchment paper. Thank you parchment paper.

Lately, I've been eating peanut butter and jelly sandwiches, every morning over the past week. EVERY morning. I was looking at the jar of PB I had, then was sparked to try make a delicious, creamy PB cookie. I usually go to Baking Bites for all my sweet cravings, but I couldn't find an interesting recipes. So I turned to All Recipes, where I found an amazing PB cookie find. Though I had to tweak it a little, some ingredients didn't make sense to me, but then again, what does? I was actually somewhat disappointed with myself when I took these out of the oven. For some reason, I decided to hide chocolate chips in some of the cookies while I was spooning on to the sheet. And because of that, I had to play with my luck and hope that I grabbed the chocolate filled ones. Out of 6, I found 1. Again, disappointed.

This cookie isn't like average PB cookies. Definitely not crunchy or flat like the old-fashioned ones. I made them with creamy PB and used a cookie scoop to get a nice thickness. They don't spread out a whole lot, so you can pack them on to your sheet. Oh, and a cup of milk IS required. These things are packed with tons of peanut butter flavor. If that's not how you roll, you can cut out the 1/4 cup. I halved the recipe here because I didn't have enough flour, but I managed to get 2 1/2 dozen using my little cookie scoop.

Soft Creamy Peanut Butter Cookies
1 1/4 cup creamy peanut butter
1 cup unsalted butter
1 cup sugar
1 cup packed brown sugar
2 eggs
3 cups all purpose flour
1 tsp baking powder
1 1/2 baking soda
1 tsp vanilla

Preheat oven to 375F. In a medium bowl, sift (or whisk, or whatever you prefer) flour, baking powder and soda, and salt.
Cream together butter and peanut butter. Add both sugars. Beat in eggs, one at a time. Then add vanilla.
Add dry ingredients to wet, in two rotations. Refrigerate batter for 1 hour. This will make the cookie thick, though you don't have to if you can't wait. I surely didn't.
Scoop 1 tbsp balls on to lined baking sheet. Bake for 10 minutes, depending on your oven. I went to 11-12 minutes, waiting till the sides browned up a bit.


  1. ok..I am now officially craving a pb cookie! These sound perfect!
    Love your site, gonna go snoop around some more ;)

  2. Edit:

    Home oven
    16 mins