Tuesday, February 9, 2010

Ultimate Peanut Butter Cookies

Prep: 35 mins
Bake: 16 min. per batch
Yield: about 80 cookies

  • 3 cups all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 16 Tbsp. (2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 1/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 1/2 tsp. vanilla extract
  • 1 cup creamy or crunch peanut butter
1.) Position racks in upper and lower thirds of oven and preheat to 350 degrees F. Butter 2 largebaking sheets. Whisk together flour, baking soda and salt in a medium bowl.

2.) With an electric mixer on medium-high speed, beat butter with both sugars for about 3 minutes, until light and fluffy. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches, until just combined.

3.) From dough into 1-inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until colden brown on bottom and barely colored on top. Cool on pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining cookie dough.

Per serving (2 cookies): 160 Cal., 8g Fat (4g Sat.), 23mg Chol., 1g Fiber, 3g Pro., 19g Carb., 101mg Sod.

Recipe via All You Magazine

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