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Chewy Peanut Butter Cookies
in Guest Recipe Book
(total ratings: 1)
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|Servings: Makes 2-3 dozen, depending on cookie size|
These are my favorite peanut butter cookies, by far. I have found that they have the best texture when you undercook them slightly, and wait about a day before eating them.
1 cup (2 sticks/8 oz./226g) butter, softened
3/4 cup granulated sugar
1 cup packed brown sugar
1 egg yolk
2 tsp. vanilla extract
18 oz. peanut butter (smooth or crunchy)
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
In a large bowl, cream butter and sugar until smooth. Add the eggs, egg yolk, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Refrigerate the dough for at least 1-2 hours.
Preheat the oven to 350°F/180°C. Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on the top. Allow to cool for a few minutes on the cookie sheet before removing to cool on a rack.
Makes 2-3 dozen cookies, depending on cookie size.
|Submitted By: Timothy Rogers|
|Date: November 10, 2006|