Heather’s Peanut Butter Cookies
These peanut butter cookies are soft and crumbly and melt in your mouth delicious!
It took me a few tries to adapt this recipe from Joy of Cooking. I originally found that the cookies turned out flat and much too crunchy for my taste. I know there are many of you out there that love a crunchy cookie, but I really love these soft pb cookies. This is the recipe that changed my mind about peanut butter cookies.
For these cookies you will need:
Ingredients
3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola or vegetable oil
2/3 cup smooth peanut butter (I use good old fashioned JIF or Skippy. Save your natural peanut butter for toast and bananas.)
12 tablespoons unsalted butter, softened
1/3 cup powdered sugar
1 cup packed brown sugar
1 large egg
1 large egg yolk
2 1/2 teaspoons vanilla
To make:
1. Preheat your oven to 350 degrees.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat on medium speed until very fluffy and well blended the oil, peanut butter, butter, powdered sugar, and brown sugar.
4. Add to the pb mixture the egg, egg yolk, and vanilla. Beat until well combined.
5. Stir in the flour mixture until smooth.
6. Portion the cookies using a tablespoon cookie scoop.
7. Roll each portion into a ball in the palms of your hands and place on a parchment paper covered cookie sheet.
8. Using the tines of a fork to make a crosshatch pattern on each cookie squashing them down. They don’t spread too much.
9. Bake in the preheated oven for 7-10 minutes until the edges are just beginning to turn golden and set.
10. Remove baked cookies and let sit for a few minutes before moving them to a rack to cool completely… That is if you can wait that long to eat them!
Looking to make small batches? I love my Breville toaster oven and use it almost every day!
