First off I’d like to say that I have a peanut allergy. Crazy, I know. So why would I want to whip up a batch of Peanut Butter cookies? Because I’ve convinced myself I can eat a small amount without breaking out in hives. And really, who can stay away from peanut butter?? Especially Reese’s. So when my brother asked me to make cookies again, and when I saw we had a large jar of Peanut Butter I decided I wanted to make some good old peanut butter cookies. Something I haven’t done in three years! Of course I didn’t really eat any, and let the taste testing up to my mom and brother. But I did nibble on a small one..or two, topped with Nutella. That should cancel out all the peanuts right? MmMmm, oh well. These are really yummy and taste just as a peanut butter cookie should. Crunchy on the sides and soft and pea-nutty in the middle. Martha pulls through once again. But then why wouldn’t she, she’s Martha.
These cookies were originally supposed to be chilled for several hours before baking, but I didn’t read that far before beginning and didn’t want to wait. So I modified it a little. If you would like the original recipe click here. These ones looked good also!
These were the December 28th Cookie of the Day: Martha Stewart
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon table salt
- 1 teaspoon baking soda
- 1/4 pound (1 stick) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup smooth peanut butter (I used KRAFT * Read note below about Peanut Butter Products Recall)
- ** I added about 1/4 cup granulated sugar as well
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or a silpat.
Sift together flour, salt and baking sodea, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until well combined. Add peanut butter, and beat until smooth. Add flour mixture, and beat on low until combined.
- Form each cookie into a ball using about a tablespoon of dough. Place cookies on the prepared baking sheets, about 1 inch apart. Place cookie sheet in freezer for about 10-15 minutes to chill. If they stay in the freezer too long they will be hard to flatten, so place them in the oven for a few minutes, and then take them out to press them.
- Remove from freeze and flatten them slightly with your palm or the bottom of a cup or spoon. Then dip a fork into flour, and tap off excess. Press fork slighty into the cookies to make a decorative top.
- Bake until golden, about 15 minutes. Check and if needed, bake about 5 minutes longer. Remove from oven, and place on a wire rack until completely cooled.
For a little variation you can add some chocolate chips and peanuts for crunchy peanut butter cookies. Just flatten them slightly and bake.
Just a note
Peanut Butter Ingredients Update:
Kraft is NOT recalling any products in connection with the recent salmonella outbreak involving peanut butter manufactured by Peanut Corporation of America (PCA). Neither we nor our suppliers purchase peanut butter or paste from PCA for any of our products, including those sold in the U.S. or Canada under the Kraft, Nabisco and Planters brands.
Kraft ‘s highest priority is the safety of our consumers, and we’re actively monitoring developments around the current recall of peanut butter. We are providing this information as suggested by the U.S. Food & Drug Administration (FDA).
For information about the peanut butter recall, your best source is the FDA website.
There’s always going to be the “best” chocolate chip cookie recipe, or the famous $250 Neiman Marcus recipe or that debate over whether or not a chocolate chip cookie should be soft, hard, chewy, flat or round and the list goes on! To tell you the truth, I’ve never met a chocoalte chip cookie I didn’t like. Honest. So these are not the claim to fame world’s best chocolate chip cookie, but I have made them before and they are a favorite of mine. I like my cookies chewy and crunchy sometimes, but when I want a softer one I reach for this recipe. It’s from Martha’s cache of cookie recipes and Im sure she even has more than she can count, nor could she sooner choose a favorite.
Soft Chocolate Chip Cookies – Martha Stewart
*Update: this is Feb 17th’s Cookie of the Day
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons sour cream
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk-chocolate chips
- Preheat oven to 350. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand.
- Cover, and freeze for 10 minutes.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
I am so happy to finally have a cookie jar!! While girls my age (twenty) were asking for UGG’s and LuLu Lemon pants for Christmas I was wishing for a cookie jar! (true story, and no I dont already own UGG’s or even one pair of LuLu Lemons) I had wanted a cookie jar for so long and I dont know why but I could not find one anywhere, and I mean anywhere! I had looked high and low, at Homesense, WInners, JYSK, The Bay and everyother homestore. Then on a last trip to the mall before Christmas I spotting this glorious shining Jar Of My Dreams! I quickly explained where exactly it was located along with a picture of it and sure enough someone bought it and placed it under the tree =) And now I am so happy to christen it with it’s first of many cookie inhabitants!
Happy Holidays! It’s baking time. And here’s one from Martha Stewart’s Cookie of the Day! With these delicious Chocolate Thumbprints! I have been baking up a storm today! I hope this makes up for my absense for most of december! But again, I’m a busy student! (not a starving student, clearly!) But all the exams are finished and all the gifts are wrapped! So enjoy all my christmas baking and hope you have a wonderful holiday! (Scroll down for all the latet baking posts for christmas!)
Makes 90 <— I did not get 90, but maybe 40ish
- 2 cups all-purpose flour
- 1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 2 teaspoons coarse salt
- 8 ounces (2 sticks) unsalted butter, softened
- 1 1/3 cups sugar, plus more for rolling
- 2 large egg yolks
- 2 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- Milk Chocolate Dipping Wafers
- Course Sanding Sugar
- Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
- Roll balls using 2 teaspoons dough for each, and roll each in sugar ( I added sanding sugar along with the regular sugar to make them sparkle!) . Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
- Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, cov ered, for up to 3 days.
You can make the chocolate ganache from her website, but I didn’t want to go to all that Trouble so I just melted some milk chocolate and piped it into the middle.