Peanut Butter Cookies
★★☆☆☆
Ingredients
- 1¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup granulated sugar, plus extra for topping
- ½ cup packed brown sugar
- 1 cup creamy peanut butter (avoid natural-style)
- 1 egg, room temperature
Instructions
- 1. In a stand mixer fitted with a paddle attachment, cream together the melted butter, sugar, brown sugar, and peanut butter until smooth. Beat in the egg. Add the flour mixture and mix until just combined.
- 2. Using a 1-inch cookie/ice cream scoop, portion out the cookie dough and line them up on a baking sheet. They can be tightly packed, because you'll be refrigerating them. Once they are chilled you can easily move them apart onto multiple baking sheets.
- 3. Refrigerate the dough for at least a couple of hours or overnight. Once you are ready to bake, preheat the oven to 350°F. Line baking sheets with parchment and position the dough balls on the sheets so they have plenty of room to be smushed down.
- 4. Generously cover the dough balls with sugar.
- 5. Using a glass, smush the cookies until they are about ½-inch thick. If the dough is sticking to the glass add more sugar next time.
- 6. Make the crosshatch pattern with the tines of a fork.
- 7. Bake for 9 to 10 minutes (or up to 12 if you like a crisper version).
The author recommends chilling the dough balls and then storing them in plastic bags in the freezer for convenient bake-on-demand cookies. Avoid natural-style peanut butter for best texture. The crosshatch pattern is the classic peanut butter cookie signature.
Wine Pairing: Dessert Wine