Eating for Two: Peanut Butter Cookies

Name: Eating for Two: Peanut Butter Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters extra crunchy peanut butter (they recommend Skippy but I use natural); 237 milliliters dry roasted salted peanuts, ground fine in a food processor; 2 larges eggs; 591 milliliters all-purpose flour; 237 milliliters granulated sugar; 237 milliliters packed light brown sugar; 1 teaspoon salt; 16 Tbsps (2 sticks) unsalted butter, softened; 2 teaspoons vanilla extract

Eating for Two: Peanut Butter Cookies is a vegetarian hor d'oeuvre. One serving contains 287 calories, 6g of protein, and 17g of fat. This recipe serves 24. This recipe covers 6% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. If you have eggs, butter, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350°F.

Equipment you will use

Oven

Whisk the flour, salt, baking soda, and baking powder together in a large bowl and set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, three to six minutes. Beat in the peanut butter until fully incorporated, about 30 seconds. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.

Ingredients you will need

Peanut Butter

Vanilla

Butter

Egg

Equipment you will use

Hand Mixer

Bowl

Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Mix in the ground peanuts until incorporated.

Ingredients you will need

Peanuts

Working with three tablespoons of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about two inches apart. Use a fork dipped in water to impress a crosshatch design on top of the cookies.

Ingredients you will need

Dough

Water

Roll

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Baking Sheet

Bake until the edges are golden and the centers have puffed and are beginning to deflate, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking.

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Baking Sheet

Oven

Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

The dough can be made ahead through step three and either covered tightly with plastic wrap and refrigerated for up to three days, or portioned out and frozen (make the crosshatch design before freezing). When ready to bake, reduce the oven temperature to 300°F and increase the baking time to 17 to 22 minutes.

Ingredients you will need

Dough

Wrap