Pia’s Peanut Butter Cookies
Pia wanted to make cookies today. Considering it was a rainy Sunday afternoon here in Seattle, she didn’t have to twist my arm too hard. Since they were supposed to be for Pete to take to work (even though we seriously already have eaten half of them), we made peanut butter- his favorite.
Peanut butter cookies are actually hard cookies to make. You have to find the right mix between sweet and salty, peanut and brown sugar. I like them soft and chewy on the inside with a tender crispness on the edges.
I tinkered with my old recipe today and came up with this one. Since Pia was helping every step of the way, I had to name them on her behalf! Enjoy!
Pia’s Peanut Butter Cookies, makes 3 dozen
1 cup butter
2 Tbs Crisco
¾ cup creamy peanut butter
1 cup packed dark brown sugar
½ cup white sugar
2 large eggs
2 tsp vanilla
2 ½ cups AP flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
Preheat the oven to 350 degrees. Prepare 3 large sheet pans with silpats or parchment.
Cream together the butter and the Crisco.
Add the peanut butter and the vanilla.
(Pia licking the peanut butter off the spatula)
(black specks are vanilla seeds, I was out of extract so I used vanilla paste)
Add the brown and white sugar and mix completely.
Add the eggs one at a time.
In a separate bowl, stir all of the dry ingredients together.
Add the dry ingredients to the batter. Mix until completely combined.
Using a spoon or ice cream scoop, scoop the batter into balls, spreading them about 2 inches apart. I fit 12 on each pan.
Sprinkle the tops of each ball with white granulated sugar.
Using a fork, press the tines into the top of the cookie to flatten out the dough and create a signature peanut butter criss-cross pattern.
Bake the cookies for 12-14 minutes or until they are just golden on the edges. Pull the cookies out as they will continue to bake even after leaving the oven.