steamboatwillie33 has added a photo to the pool:
Love these!!
Crunchy on the outside soft and chewy in the middle…
1 large egg
1/2 cup creamy peanut butter (not natural or homemade, too runny)
1/2 cup unsalted butter, softened (1 stick)
1/2 cup Sugar
1/2 cup light brown sugar, packed
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
pinch salt, optional and to taste
granulated sugar, for rolling
In your large mixer bowl combine egg, peanut butter, butter, sugars, vanilla, and beat on medium-high speed until smooth and creamy about 4 minutes. Scrape down the sides of the bowl.
Add the flour, baking soda, optional salt, and beat on low speed until just incorporated, about 1 minute.
Make heaping Tbsp size balls of dough. Drop onto parchment lined baking sheet 2-3 inches apart do not crowd because the cookies spread considerably.
Cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake too thin, flat, and will spread far too much.
Preheat oven to 350F
Roll each dough ball through granulated sugar.
Bake for about 12 minutes (start checking at 10 minutes), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't over bake because cookies firm up as they cool. The cookies begin crinkling about 9 minutes into baking, and continue to do so as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months and unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. Delicious half dipped in chocolate too!
slightly adapted from Avericooks
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