When I was pregnant with Rudy I NEEDED my cookies! Oh my gosh, cookies were a daily consumption of mine. I really loved Traverse City Pie Company’s sugar cookie. I would buy extra cookies and then put in my freezer for my midnight craving! Sad, I know. But, guess what? Rudy’s FAVORITE food is COOKIES! I will take blame for it.
I love peanut butter! Love it, love it! I’m so glad that my children aren’t allergic to peanuts! I think I might be a “cookie closet eater.”
So, to combine peanut butter into a cookie is more then a classic cookie, it is pure genius!
Gather ingredients and a helper
I told Rudy I was making cookies. He acted very ambitious to help me, but he just spotted the chocolate kisses so he really was just pretending to want to help. He just wanted to eat the kisses. Rudy would come and sneak up on the counter, grab a chocolate kiss and scurry away like a raccoon. “Rudy Raccoon!”
I don’t stress over using unsalted butter. I just adjust the salt measurement in the recipe. If I have unsalted in my refrigerator then that’s what I’ll use. I definitely would not make a special trip to the store for it! I have found the only recipe I would stress to make sure I had unsalted butter for is Italian meringue frosting.
With like almost all cookies recipes cream the butter, peanut butter, and sugars together first.
Peanut Butter Cookies
1/2 cup Granulated sugar
1/2 cup Packed brown sugar
1/2 cup Creamy or crunchy peanut butter (I prefer jiff, but I had skippy for this batch)
1/2 cup Butter @ room temp.
1 teaspoon Vanilla
11/4 cup All-purpose flour
3/4 teaspoon Baking soda
1/4 teaspoon Baking powder
1/4 teaspoon Salt
Preheat oven to 350.
Cream together the first four ingredients in a mixing bowl. Then add the egg and vanilla, mix well until the color turns light and texture turns fluffy. In another bowl sift together the remaining four ingredients and add to the cream mixture. Mix just until there is no more dry flour. Roll into balls, then in sugar. Line on cookie sheet and imprint with the classic criss cross. Place with a Hershey Kiss. Bake for 8-10 minutes; or just until the edges are turning golden. Enjoy!
*recipe tried and tested from Tahnycooks.wordpress.com