Monday, April 13, 2015

Peanut Butter Cookies

 These cookies are so soft…I hate when a peanut butter cookie is a crunchy thing.
 Every broken cookie was me steadily eating as I worked. Feed the hungry!
 Yes these cookies are made with dairy and gluten, and guess what? 
 They fast a thousand times better than those peanut butter cookies that don't have those ingredients. 
 These cookies make me so happy. 
 Maybe I should slather a cookie with a coating of peanut butter?
 Happy Eating! They stay soft for up to two weeks so don't go over baking them!

Peanut Butter Cookies: Makes 16 Large Cookies 
  1. 1/2 cup butter
  2. 1 cup peanut butter
  3. 1.2 cup brown sugar
  4. 1/2 cup granulated sugar
  5. 2 small eggs 
  6. 1 tsp vanilla
  7. 1 tsp baking soda
  8. 1/2 tsp baking powder
  9. 1 1/2-1 3/4 cups flour
  10. pinch of salt
  1. Preheat oven to 350. Line a cookie sheet with a silpat or parchment paper.
  2. Cream together butter and sugar in a mixer. Beat in the peanut butter.
  3. Beat in eggs one at a time. Add vanilla, pinch of salt, baking soda, and baking powder.
  4. Add flour last and add by 1/2 cups. You may not need that extra 1/4 cup of flour.
  5. Roll into large balls and flatten into patties in your hand.
  6. Criss-cross each pat tie with a fork.
  7. Bake for 8-10 minutes. If you want small cookies (who wants a small cookie?) bake for 7 minutes. These cookies will be soft still in the middle. Leave them too cool and they will stay soft longer.
Modified from Made From Pinterest

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