Category Archives: Cookies

Peanut Butter Cookies

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I bought a jar of natural peanut butter awhile ago and since choosy husbands choose Jifs, I had to find a way to use this jar of PB in a creative way. By creative I mean cookies. The last time I made peanut butter cookies, I was like, 7. And my family hated them. Maybe they just didn’t like peanut butter cookies, or maybe the cookies really were horrible. But I figured after a couple decades I’d give them another try.

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I used a recipe from Simply Recipes, and they came out so great. And I’m not even crazy about PB cookies. They were chewy in the middle and crispy on the edges. They didn’t taste too greasy like most PB cookies I’ve had either. They were just right and went well with a glass of ice cold milk (in my case, soy milk).

Peanut Butter Cookies (from Simply Recipes)

Ingredients
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup peanut butter
  • 1 egg
  • 1 1/4 cup flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Method

1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients – flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.

2 Wrap dough in plastic and refrigerate at least 3 hours.

3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Makes about 2 dozen cookies.

For chewier cookies, bake at 300°F for 15 minutes.

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Thumbprint Cookies.

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Thumbprint cookies are an easy and fun to make recipe.

Thumbprint Cookies (adapted from Simply Recipes) – makes 24

printable recipe

Ingredients:

  • 1 cup of butter (2 sticks or 8 ounces), room temperature
  • 1/2 cup of sugar
  • 2 eggs, room temperature
  • 1 teaspoon of vanilla extract
  • Pinch of salt
  • 2 cups of flour
  • 1 cup of chopped nuts (optional)
  • 3/4 cup of your favorite jam
  • Parchment paper

Directions:

1) Cream the butter and sugar on high speed for about 3 minutes.

2) Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

3) Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

4) Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

5) Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

6) Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

Makes 2 dozen cookies.

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DSC_0007Cream the butter and sugar on high speed for about 3 minutes.

Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

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Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

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Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart.

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Fill with 1/2 teaspoon of jam.

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Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.  DSC_0031

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