At Home: Peanut butter cookie recipe
I love to bake cookies. Quick and easy - and hardly any clean up! Well when my Miette cookbook arrived in the mail today I HAD to make something. I decided that a simple peanut butter cookie would be a great test for the genius of the book and I was not disappointed. I used 1/2 cup less peanut butter simply because I was out and added m&ms and chocolate chips. Yum. INGREDIENTS
1 1/2 cups (7 1/2 ounces) all-purpose flour 1 teaspoon baking soda 1/4 teaspoon (4 ounces) unsalted butter, at room temperature 1/2 cup (3 1/2 ounces) granulated sugar, plus more for sprinkling 1/3 cup (2 1/2 ounces) firmly packed light brown sugar 1/2 teaspoon vanilla extract 1 large egg 1/4 cup creamy peanut butter 1/4 cup m&ms 1/4 cup semi-sweet chocolate chips
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. 2. Sift together the flour, baking soda, and salt into a bowl. Set aside. 3. In the bowl of a stand mixer fitted with a paddle attachment, on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, 4 to 5 minutes. Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the peanut butter and mix until smooth and uniform. 4. Add the dry ingredients and mix until just combined. Remove the bowl from the mixer, scrape down the sides of the bowl and mix in the m&ms and chocolate chips by hand. 5. To make the small cookies, roll scant 1-teaspoon portions of dough into 3/4-inch balls. Place them 2 inches apart on the prepared baking sheets. Flatten slightly and imprint the traditional cross-hatch marks using the back of a fork or a meat mallet. Sprinkle with granulated sugar. Bake in batches until lightly browned, about 10 minutes. Remove the cookies to a wire rack to cool completely. Store in airtight containers for up to 2 weeks.