Sunday, December 18, 2011

Best Ever Peanut Butter Cookies: With Polkadots, Buttons and Stripes


Hi, I’m Galia from Polkadots, Buttons, and Stripes and today I’m going to share my mother’s peanut butter cookie recipe for The. Best. Peanut. Butter. Cookies. Ever.

These cookies are the result of hours spent in front of the computer, researching and combining recipes, and finally coming up with the perfect combination: David Lebovitz’s chocolate cookie recipe as the base, with inspiration from the Magnolia Bakery Cookbook.

So, the best cookies ever? I don’t know about that, but they’re pretty darn good!

Ingredients:

2 1/2 C. flour
3/4 tsp. baking soda
1/8 tsp. salt
1 C. butter
1 C. packed light brown sugar
3/4 C. granulated sugar
1 tsp. vanilla extract
2 large eggs, at room temperature
1 C. peanut butter (chunky or smooth, your choice! I personally prefer smooth.)
1 bag (roughly 2 cups) peanut butter chips

In a small bowl, whisk together the flour, baking soda, and salt.

In a large bowl (or a stand mixer with a paddle attachment), beat together the butter, both sugars, peanut butter, and vanilla just until smooth. Beat in the eggs one at a time until fully incorporated.

Slowly stir in the flour mixture, then add the peanut butter chips and mix thoroughly.

On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long, then wrap the logs in plastic wrap and refrigerate for at least 24 hours.

Position racks in the upper and lower thirds of the oven; preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper.

Slice the logs into disks 3/4 inch (2 cm) thick. Roll each disk between your palms to form a ball, then place them 3 inches (8 cm) apart on the prepared baking sheets. Use a fork to gently flatten them.
Bake, rotating the sheets midway through baking, until the cookies are lightly browned (about 10 minutes, maybe a bit more).
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
Makes about 48 cookies.

Note:
The dough can be stored in the refrigerator for up to a week, but can be frozen for up to a month. The baked cookies will keep well in an airtight container for up to 4 days - if they keep that long! (Ours didn’t.)

Hope you enjoy!

- Galia
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Thanks so much Galia! Those sure do look good! If you'd like to know a little more about Galia or any of the other contributors, please visit the Bio Page.

1 comment:

  1. Hi,

    These peanuts cookies make a perfect anytime treat.the flavors were delicious that always enhances a cookie experience. They can be made to both large and mini sizes and are the ideal treat to gift some health conscious cookie lover. Thanks for sharing this nice recipe.

    ReplyDelete

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