Peanut butter cookies have (obviously!!) peanut butter as the principal ingredient. Peanut butter is a paste made from dry roasted peanuts. It is mostly used as a sandwich spread, like the most famous lunch box item in the U.S for school kids i.e, PB&J (Peanut Butter and Jelly) sandwiches.
Peanut butter provides protein, Vitamins B3 and E, magnesium, folate, dietary fiber, arginine, and high level of the antioxidant p-coumaric acid - Referred from wikipedia (I personally have no idea on what half the names means :) ). But happy to use such a powerful ingredient in my cookie :)
This peanut butter cookie usually have a criss-cross pattern and tastes like the "Britannia Good day" biscuits that we get in India.
Ingredients
- Unsalted butter - 3/4 cup (170 grams or 6 oz)
- Light brown sugar - 1/2 cup (packed)
- Granulated white sugar - 1/2 cup
- Egg - 1
- Vanilla extract - 1 teaspoon
- Peanut butter ( 3/4 cup)
- All purpose flour - 2 cups
- Baking soda - 1/2 teaspoon
- salt - 1/4 teaspoon
Note:
- Make sure the butter and eggs are at room temperature
- Pre heat the oven to 350 degrees F (180 degrees C)
- Place the rack in the middle of the oven.
- This recipe makes around 30 to 35 cookies.
Preparation
- Cream the butter in a large bowl using the electric mixer.
- Add the brown sugar and white sugar and cream them until fluffy and creamy.
- Beat in the peanut butter.
- Add the egg and vanilla essence and beat them to combine.
- In a separate bowl, whisk together flour, baking soda and salt.
- Add the whisked flour to the wet mixture and mix it until incorporated.
- You can refrigerate the dough for couple of hours if you feel if it is not firm.
- Roll the dough into 1 inch balls.
- Place the balls in a cookie sheet.
- Dip a fork in white sugar and make a criss cross pattern.
- Bake the cookies for 10 to 12 minutes.
- Cool on the baking sheet for 2 minutes. Remove to wire rack and cool completely.
- Store it in an airtight container and enjoy them with evening tea/coffee.
