fine & sandy peanut butter cookies

well, we all know that recipes for peanut butter cookies are a dime-a-baker’s-dozen, and through the years they’ve been spiced up with chocolate chips, chunky peanut butter, chocolate dips and coconut, just to highlight a few. these variations augment the basic goodness, yet still beneath it all lies that peanut butter flavor and freshness.

now, i must admit, i’ve never really been a peanut butter cookie girl. they tended to be dry to me – even the ones folks raved about – and they also tended to be a bit hard or crunchy. and, as you know by now, this cookie girl tends to lean towards the soft and smooshy cookies.



so, it may come as a surprise, as it did even to me, that when i tried this recipe for peanut butter cookies, i was delighted with the results. so delighted, in fact, that i couldn’t stop scarfing them down. first, one, just to taste. then another, just to make sure that what i’d tasted had not been an apparition. then another, well, just because (did i really need to have a reason?) and by the time i’d finished my sixth cookie, i knew i’d hit upon a winner. i may have skipped dinner tonight, but six fine and sandy peanut butter cookies certainly hit the spot!

fine and sandy peanut butter cookies
ingredients:
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ sticks (10 tablespoons) unsalted butter, softened
1 cup (plus 1 tablespoon) creamy peanut butter
2/3 cup baker’s sugar
2/3 cups firmly packed light brown sugar
1/3 cup firmly packed dark brown sugar
2 large eggs
¾ teaspoon vanilla extract

instructions:
1. preheat oven to 350 degrees with rack in center of oven.

2. cream the butter, peanut butter, and all sugars together, until light and fluffy. add the eggs and vanilla extract.

3. sift the flour, baking soda and salt into the creamed mixture . with a spoon (not your electric mixer), stir just until the dry ingredients are incorporated into the creamed mixture. be sure not to overmix.

4.scoop a teaspoonful of batter into your hand and roll them into a ball, then place them 2 inches apart on parchment-lined baking sheets. with a fork, flatten slightly, making a criss-cross pattern.

5. bake the cookies until they have begun to turn a sandy brown color, about 13 minutes. the cookies will be firm around the edges but will still appear somewhat softer in the centers. as with all recipes, different oven temps will produce different results. so, watch your first batch carefully, and adjust the time accordingly.

6.remove from cookie sheet, and let cool on wire rack.

7. enjoy!
yield: about 3 ½ – 4 dozen cookies.

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