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.
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.