Friday, August 31, 2012

Big-Time Peanut Butter Cookies

What happened to my cake-karma?! I messed up a cake this week! Well, it wasn't exactly inedible, but it just didn't turn out the way I expected it... I get grumpy when that happens... So I flipped through one of my new baking books yesterday, in search of something for consolation. "Big-time peanut butter cookies"... can't go wrong with that, I thought. And the recipe keeps its promise, they are easy-peasy and quick to make and they are scrumptious! Moist and nutty, with a chrunch from the peanut chunks and the bitterness of the dark chocolate... big-time!

(slightly adapted from: The Weekend Baker by Abigail Johnson Dodge)

284g peanut butter (smooth or crunchy, I took crunchy)
170g firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
28g plain flour
170g chocolate chips (I used 78%), or candy coated chocolates such as mini M&Ms (optional)

Line two baking trays with parchment paper. Preheat the oven to 180°C.

In a large bowl, combine peanut butter and sugar. Beat with an electric mixer on middle speed until well blended. Add the egg and the vanilla extract and mix until well blended. Pour in the flour and mix on low speed until well blended. Add the chococlate chips and fold in with a ladle.

Using a small ice-cream scoop or two tablespoons, scoop up rounded tablespoons full of the dough and, using your hands, shape into balls (about 4cm diameter). Arrange the cookies on the baking trays, leaving about 5cm space between them. Flatten them a little with a fork.

Bake one tray at a time until the cookies look dry on top, about 12 minutes. Take out of the oven and let cool onthe tray for 10 minutes. Then, transfer to a wire rack to cool completely.

Makes about 20 cookies. They can be stored in an airtight container in a cool place for about a week. You can also store them in the freezer for up to 3 months.

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