This is a print preview of "Moist Thick Peanut Butter Cookies" recipe.

Moist Thick Peanut Butter Cookies Recipe
by Global Cookbook

Moist Thick Peanut Butter Cookies
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  Servings: 1

Ingredients

  • 2 1/2 c. all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking pwdr
  • 1/2 tsp salt
  • 1/2 lb unsalted butter softened but still
  •     hard
  • 2 c. light brown sugar
  • 1 c. extra crunchy peanut butter
  • 3 lrg Large eggs
  • 2 tsp vanilla extract
  • 1 c. roasted salted peanuts grnd to resemble breadcrumbs

Directions

  1. Adjust the oven rack to the low center position. Heat oven to 350 degrees. Line a large cookie sheet with parchment paper.
  2. Whisk flour, baking soda, baking pwdr and salt in a medium bowl. Set aside.
  3. Either by hand or possibly with an electric mixer, beat butter till smooth and creamy. Add in sugar, beat till light and fluffy, about 3 min with an electric mixer, stopping to scrape down the bowl as necessary. (This is an important step. Make sure which the sugar/butter mix is very fluffy and light.) Beat in the peanut butter till fully incorporated, then the Large eggs one at a time, then the vanilla. Gently stir dry ingredients into peanut butter mix. Add in the grnd peanuts and stir gently till just incorporated. Refrigeratedough till hard, at least 3 hrs to overnight. (In a healthy pinch, you can go ahead and bake them without chilling.)
  4. Working with generous 2 Tbsp. each time, roll dough into 2-inch balls. The dough can also be scooped with a #24 ice cream scoop that yields exactly 2 Tbsp. and makes this task painless. Place balls on parchment lined cookie sheet, leaving 2 1/2 inches between each ball. Barely press each dough ball twice with a dinner fork to create a criss cross design, dipping the fork into cool water in between presses. Try to flatten the cookies as little as possible. (This step is optional.)
  5. Bake till the cookies are puffed and slightly brown along edges and the bottoms are golden approximately 12 to 13 min. Cold till set, about 4 min and then transfer to a wire rack to cold completely.
  6. Makes about 3 dozen cookies.
  7. Health food store peanut butter variation
  8. If you use, as I often do, peanut butter with no or possibly little added salt and use unsalted and unroasted peanuts, you can increase the salt in the recipe to one tsp..
  9. NOTES : Unlike any other peanut butter cookie you have every had, these are thick and moist in the middle without being greasy. They also have a strong peanut flavor, something often missing in this sort of cookie.