RECIPE: SOFT PEANUT BUTTER COOKIESWednesday, January 22, 2014
My mom loves two types of chocolate, and two types only: white chocolate and Reese cups. Specifically Reese cups though, and not other peanut butter chocolate cups. She also likes peanut butter very much so when I suggested we take a
bake break from butter cookies and do peanut butter instead, she put down the plastic bags she was holding to wrap the baked butter cookies and went to the cupboards to fetch 2 large jars of crunchy peanut butter.
Do you eat raw dough? I do.
The amount of peanut butter was actually just 1.5 full jars, but we still managed to use all. Here is the recipe I said I would give to you. It is your choice on type of peanut butter, and any toppings you want to add. Vanilla extract also seems pretty extra, but it has become a habit to pour a dash of this flavouring during the process of making baked goods.
~ Ingredients ~
1/2 cup softened butter (salted/unsalted, doesn't matter)
1 cup peanut butter
3/4 cup brown sugar
1/4 cup white sugar
1 tbsp milk
1 1/4 flour
1/2 baking powder
3/4 tsp baking soda
~ Method ~
Add II, cream, scrape down sides
Mix III, mix into butter mixture
Drop spoonfuls onto baking sheet
honey roasted peanuts (top)
sea salt (bottom)
Bake 350F for 10 minutes
It will be soft and light in color
The key is not overbaking to keep it soft and chewy
Let it cool slightly before transferring onto wire rack to cool completely (if it makes it to the rack before your mouth that is)
If you don't want to bake it immediately, wrap it and put it in the freezer and bake when needed.
MUAH MUAH MUAH
Yes yes the gym is now my second home. But Chinese New Years is just around meaning the consecutive dinner feasts will begin again...
Butter Cake, Cassava - stacked because our counter was occupied with other cakes
Our sushi chef friend is ordering an entire salmon, and prepping it for day two of CNY - so we can eat it sashimi style, for hot pot, and grilling. Oh yes, and enough uni (sea urchin) to make over two dozen uni sushi *yay*
Dear readers, happy baking!