Peanut Butter Cookies

Peanut Butter Cookies

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup white granulated sugar (plus 1/4 cup for rolling)
  • 1/2 cup creamy peanut butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon coarse Kosher salt
  • 2 tablespoons milk
  • Assorted chocolate candy, such as kisses, peanut butter cups, mini eggs, chocolate chips, etc...


In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars (1/2 cup each) for 3-4 minutes until fluffy, scraping the bowl occasionally.  Beat in the peanut butter until smooth.  Beat in the egg and vanilla until well combined.

In a separate bowl, combine the flour, baking soda and salt.  With the mixer on low, add the flour mixture, alternating with the milk, just until moistened.  Refrigerate the dough for one hour until firm enough to roll into balls.

Roll the dough into rounded tablespoonfuls, then roll each in the remaining 1/4 cup sugar to coat each ball.  Set on a baking sheet and freeze the balls for one hour (this step will prevent the cookies from spreading too much as they bake).

Preheat the oven to 375.  Place the frozen cookie balls 2 inches apart on a baking sheet lined with a Silpat or parchment paper.  Bake for 8 1/2 - 9 minutes, until pale golden brown.

Remove from the oven, and immediately press the candy into the cookie while it's hot.  Let the cookies cool on the pan for 2 minutes, then carefully transfer to the counter and cool completely.  They will be very soft, but will set up as they cool.


Yields about 3 dozen cookies.


Recipe from Curly Girl Kitchen

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