I just love peanut butter. CRUNCHY that is. Have never understood the smooth kind, but variety is the spice of life. I usually find most peanut butter cookie recipes calling for crunchy peanut butter, so I don’t usually bother. Until this week when I stumbled upon this recipe from Sweet and savory tooth blog (http://sweetandsavorytooth.com) I have been wanting to make a friend of mine PBC’s since they are her favorite but I only had crunchy peanut butter. So low and behold, this is what we came up with.
I only tweaked a small thing. I added vanilla which she didn’t have in her recipe. These were delicious. My only trouble was my dough was very crumbly. I also wanted to make the chocolate thumbprints in them and used almond kisses!!
Don’t make the cookies as large as I did, but it is a super easy recipe. The overnight refrigeration took longer to thaw then I had expected. So in the future I may skip this step. But for now, do enjoy. Would be Grrrrreat with an afternoon espresso and lemon teist! Yum.
Peanut Butter Cookies
1 1/4 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup crunchy peanut butter
1/2 t vanilla
In a small bowl, whisk together the flour, baking powder, and salt. Beat together the butter, both sugars and peanut butter on medium speed just until smooth. Beat in the egg. Add the flour mixture and mix just until the dough comes together.
Cover and refrigerate the dough for at least 2 hours or up to overnight. Remove the dough from the fridge and let it come to room temperature.
Position racks in the upper and lower thirds of the oven; preheat the oven to 350
degrees F. Line two baking sheets with parchment paper or silicone baking mats. Pour some granulated sugar into a small bowl.
Pinch off pieces of dough and roll them into 1-inch balls Roll the balls in the granulated sugar and place them 3 inches apart on the prepared baking sheets. When you’ve filled the baking sheets, flatten and make a crosshatch pattern on each cookie by pressing down on the ball with the back of the tines of a fork.
Bake until the cookies begin to brown around the edges but the centers still look
somewhat uncooked, 9-10 minutes. 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 40 cookies.
See right, very crumbly and I had a time trying to get them to stay together before putting in the oven. Taste was great however.
And as you can see, I made them larger thinking I would need more space. But that was a bit of a mistake in this case. I was remembering a Cafe that made the best PBC’s I have ever had. They would then dip half of the cookie in chocolate, I believe after it came out of the oven! OMG doesn’t even come close to describing them!! WOooooooooo (with eye’s fluttering) is more like it. But next time I will make these smaller and plant that kiss right in the center. A good kissing tip. The almond is a
GREAT surprise when the chocolate is still slightly warm. But not being able to serve these until cooled, still you can never go wrong with kisses. Ever. Never. Give a Kiss when you can, that’s what I say!!
And be sure to check out some great summer jazz concerts like Darren Motamedy! HIGHLY recommend if you get the chance to see live!! That’s what I call a summer concert. Sunset included.
Oh, and I wore my favorite perfume! Of course.