Baking with Amelia: Peanut butter cookies
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The perfect peanut butter cookie recipe is hard to find; it can’t be too soft or too hard, and it must have the perfect amount of peanut butter. I believe I have found that recipe. These cookies are soft, but not undercooked.
These are different from the typical peanut butter cookie because they use creamy peanut butter instead of chunky peanut butter. Personally, I like this kind better. They have enough peanut butter that you can taste it, but it’s not sickeningly sweet.
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup of butter, softened
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 1/2 cups of flour
- A baking sheet
- Large mixing bowl
- One small bowl
- Preheat oven to 350 degrees
- Cream peanut butter, butter, and both sugars together
- Add eggs to mixture and beat until fully together
- Add baking soda, baking powder, and vanilla extract, mix together
- Slowly, pour in flour while beating
- Set aside a cup of white sugar
- Roll dough into balls, toss in white sugar, then set on baking sheet
- Crimp dough in a criss-cross pattern with a fork
- Bake for 7-8 minutes
When the cookies first came out, they were soft and looked a little melty. I figured that was just the peanut butter so I let them sit for five more minutes on the baking sheet and they hardened enough. These cookies were melty without being raw, chewy without being annoying, and sweet without making me want to wash my mouth out. This recipe is one that I’ll be making again, considering that all the ingredients are things I typically have in my house. So, if you’re ever in need of a small treat, these are the cookies to go for.
Amelia Foster is a sophomore and Arts and Entertainment Editor. When she's not in room 112, she's probably thinking about journalism and all the things...