Trade Ya! – Peanut Butter Cookies

November 22, 2010 § 3 Comments

Okay, here’s the deal…

I’m going to post one of my favourite cookie recipes and if you’re up for it, you post your own favourite cookie recipe on your blog and link back here.  I’m hoping we’ll start a chain reaction of recipes that people can refer to for the upcoming holiday season.

My recipe is classic Peanut Butter Cookies…

1 cup of softened unsalted butter
1 cup of smooth peanut butter (crunchy is fine if you prefer it)
1 cup of white sugar
1 cup of packed brown sugar

Stir well

Add 2 lightly beaten eggs
1 tsp of vanilla

In a seperate bowl mix together until well blended

2 1/2 cups of all purpose flour
1 tsp of salt
1 1/2 tsp of baking powder
1 tsp of baking soda

Add dry ingredients 1/2 cup at a time to butter mixture
Stir until well blended and dough is soft and pliable

Roll cookies into 1″ balls and place evenly on an unbuttered cookie sheet
With a floured fork, press down on each ball leaving an impression

Bake in a preheated 350 F oven for about 12 minutes

Makes 4 dozen cookies

Okay folks, your turn now.


§ 3 Responses to Trade Ya! – Peanut Butter Cookies

  • Shady Lady says:

    Damn gluten! Ah well, I’ll just have to have the Lizard King adapt the recipe to be GF. Perhaps I’ll post GF chocolate cookies made with almond flour…

  • MrCrow says:

    Triple Chocolate Mint Cookies

    16 oz. semi-sweet chocolate (I used chocolate chips)
    2 cups all-purpose flour
    1/2 cup unsweetened cocoa powder
    2 tsp baking powder
    3/4 tsp salt
    4 large eggs
    2 tsp vanilla extract
    10 tbsp (1 1/4 sticks) unsalted butter, softened
    1 1/2 cup (packed) brown sugar
    1/2 cup granulated sugar
    1 1/2 cups Andes mint chocolate baking bits, or any mint-chocolate chocolate bar, crushed

    Preheat the oven to 350 degrees F, with the oven racks in the upper-middle and lower-middle positions. Line 2 large baking sheets with parchment paper.

    In a medium bowl, melt semi-sweet chocolate. This can be done by placing the bowl over a pot of simmering water (for a make-shift double-boiler) or in the microwave at 50% power. Stir and set aside to cool.

    In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In the bowl of a stand mixer (or in a large bowl, using a hand electric mixer), beat butter, brown sugar, and granulated sugar at medium at speed until the mixture is light and fluffy, 3 to 5 minutes. Add one egg a time to the butter mixture, beating after each addition. Add vanilla extract and beat until combined. Add the cooled melted chocolate and beat until well combined.

    Reduce the mixer speed to low and gradually add the flour mixture. Mix until just combined. Stir in mint-chocolate baking bits. Cover the bowl with plastic wrap and let the mixture sit at room temperature for 15 to 20 minutes, or until the mixture is easy to scoop and fudge-like.

    Using 3 tablespoons of dough for each cookie, roll the dough into balls and place on the prepared baking sheets, 2 inches apart. Place the baking sheets in the oven and bake for 10 to 12 minutes, switching the position of the sheets and rotating them back to front halfway through baking. The cookies are baked when the edges are set, but the center are still soft. The cookies will still look a little raw in between the cracks, but are done.

    Let the cookies cool on the baking sheets for 10 minutes, then remove to a wire rack. Repeat with the rest of the dough, using cooled cookie sheets. Serve the cookies warm or at room temperature.

    Makes 25 to 30 cookies.

  • Sheri says:

    Shady – Oh please do! I’d love to try a gluten-free recipe. Though we don’t have any known allergies in my household, I do know a few that do. 😀

    Mr.Crow – Thanks for the recipe. Though I don’t recall you ever making these…maybe this year, I’ll get you to make a batch. 😀

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