Peanut Butter cookies


Guess who’s back with peanut butter cookies on a Friday night! All hail PB and TGIF!  Anyway, I’m really glad the cookies turned out right; my waning motivation could do with a little boost after the muffin disaster last week. Also, because the electricity bill was a whopping $400+ last month, I’ll be limiting all kitchen activities to once per week. That will probably go well with my wallet, tummy and school work  

Honey roasted sounds so darn good! I know this is the exact brand of PB that was once recalled over salmonella in 2007, but I only found out after I made my purchase. Ah well, it’s safe for consumption now anyway. It’s like how you can’t boycott milk forever because of China’s melamine scandal.

The dough was easy to work with and the cookies tasted good! I really, really hate working with overly greasy and soft dough. I ran out of brown sugar and PB, and also reduced the butter just in case I get a greasy mess. There were patches of oil every where, but the cookies weren’t as moist as I thought they’d be. Maybe I could use more PB and throw in PB M&Ms the next time round; no one ever says no to PB!

I’ll have one for breakfast tomorrow before my run, just to make sure that they still taste good, and hopefully even better! Thank god these cookies are in time for Mothers’ day and the dance concert I’ll be attending tomorrow

One Bowl Criss-Cross Peanut Butter Cookies, adapted from Cookie Madness

100g unsalted butter, softened**
1/2 cup (100 grams) packed dark brown sugar, packed ( I used 1/4 cup)
1/2 cup (96 grams) granulated sugar
1 cup (260 grams) PB, smooth/chunky (less sweet peanut butters work best) (I only had 210g, could do with more!)
1 large egg
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) baking soda
1/2 teaspoon (2 ml) vanilla
1 1/2 cups sifted flour (6 oz/168 grams))—if you don’t sift, use 1 1/3 cup
1 1/2 cups peanut butter chips (or however many you want; optional)

Preheat oven to 350 degrees F (176 C). Line a couple of cookie sheets with parchment paper or leave ungreased/un-lined.

Beat the butter and both sugars together. Beat in the peanut butter and egg; Scrape sides of bowl and beat in the salt, baking soda and vanilla. When well blended, add flour and stir until it is blended. Stir in the chips.

Shape dough into 1-inch balls (or scoop with a #70 scoop) and arrange on cookie sheets about 2 1/2-inches apart. Flatten balls with a fork making criss-cross patterns; Bake for 10-12 minutes or until slightly browned around the edges.

Makes about 3 dozen

**If you only have salted butter you can use that, but reduce the salt in the recipe to about 1/4 teaspoon.

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7 Comments (+add yours?)

  1. Mallika
    May 12, 2010 @ 01:53:21

    I have never made peanut butter cookies and always had them on the back of my mind. As I see these here, I am intimidated by them and would love to make them myself.

    Reply

  2. Cherine
    May 12, 2010 @ 05:58:18

    @Mallika These are extremely delicious! So good that I actually had 7 in one day and ended feeling very guilty after that oops!

    Reply

  3. Sylvia
    May 15, 2010 @ 21:07:27

    Ha Cherine I’m gonna try baking peanut butter cookies too ^^ 😀

    Reply

  4. Cherine
    May 15, 2010 @ 21:28:22

    Heh you’re into baking now?

    Reply

  5. Michelle
    Nov 13, 2010 @ 04:17:10

    hi just to ask,

    what are peanut butter chips? and what flour should i use? if i use self raising, should i omit the baking soda?

    thanks!!

    Reply

    • Cherine
      Nov 13, 2010 @ 22:51:30

      They’re like choc chips just that it’s peanut butter! Kinda hard to find them in certain countries though. I’ve only seen them in Cold Storage in Singapore. As for the flour, I suppose you could omit the raising agent. But I haven’t tried baking cookies with self-raising flour though and it’s been a long time since I baked cause of my exams haha. You might want to ask someone more experienced about that! 🙂

      Reply

  6. Michelle
    Nov 13, 2010 @ 23:09:30

    alright i will go look in cold storage! thank you, all the best for your A’s : D

    Reply

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