Peanut Butter Cookies

April 30, 2011 § Leave a comment

There’s something so classic, so simple, yet so complex about peanut butter. And it’s such an American thing. When I lived in Italy, only specialty markets sold them. A small jar of Skippy cost over four euros (five or six dollars!), while here, we pay just three dollars for an EXTRA large jar. Oh, America. You’re so good to me.

A staple in our PB+J sandwiches, this creamy goodness is oh so versatile. It can be so lowbrow (gimme a spoon and the jar), yet so highbrow (peanut butter ganache in a chocolate truffle? Salted peanut butter caramels?).

Don’t tell me you have a peanut allergy. Because your soul wouldn’t be complete without The Peanut Butter Cookie. Here, what’s the secret ingredient to keeping it crunchy on the outside and mouth-wateringly, succulently moist at the center? Honey. Honey, I tell you. So cheers. Eat up.

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1/4 cup honey
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

  1. Mix sugars, peanut butter, shortening, butter, egg, and honey in large bowl.
  2. In a separate bowl, combine flour, baking soda, powder, cinnamon, and salt.
  3. Add dry to wet, mixing to combine.
  4. Refrigerate for a couple hours, or pop in freezer, until firm.
  5. Preheat oven to 375ยบ F.
  6. Roll dough into 1 1/2 inch balls and slightly press with heel of your hand. Place on a parchment paper-covered cookie sheet, at least 2 inches apart.
  7. Use a fork, dipped in sugar, to further flatten cookies, making criss-crosses into each ball.
  8. Bake 9 minutes or until light golden brown. Cool 5 minutes and place on wire rack. Enjoy!

Adapted from dearest Betty!

Peanut Butter Delight

April 23, 2011 § Leave a comment

Oh, peanut butter. You’re so bad. But so good.

Here, we’ve got the sweet-crunch of a sugar cookie, and the smooth-osity of Skippy, and the crunch-melt of Reeses, all in one bite. WHAT a foodgasm.

1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
10 regular-sized Reese’s Peanut Butter Cups
1/4 cup peanut butter (you choose: creamy or crunchy?)

  1. Preheat oven to 350F. Line an 8-inch square baking pan with buttered parchment paper, leaving a couple inches of overhang on all sides.
  2. In a large bowl, cream butter and sugars. Add eggs and vanilla, mixing until smooth.
  3. In a separate bowl, combine flour and salt. Add dry to wet, stirring well. Transfer batter to prepared pan and smooth top.
  4. Arrange Reeses Cups as you please and gently press down into pan. Between each Reeses, drop dallops of peanut butter.
  5. Bake until top is golden brown for about 40 minutes, or until toothpick just comes out clean.
  6. Cool for 20 minutes before lifting your peanut buttery goodness (with your parchment paper overhang) onto a serving platter and cutting into bars.

adapted from Yumsugar’s original recipe.

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