Oct 7, 2011

Big Soft & Chewy Peanut Butter Cookies

“Regardless of any unpleasantness in my life, I still get up every morning and look for positive things to do…Who's In Charge.” ~ Wally Amos

Note: Make sure eggs & unsalted butter are room temperature before using.

2 Cups All-Purpose Flour
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
1 Cup Dark Brown Sugar (Firmly Packed)
1 Cup Cane Sugar
3/4 Cups Unsalted Butter (Softened)
3 Large Eggs
1 Cup Creamy Peanut Butter
1 Tbsp. Vanilla Extract 

Preheat oven to 300 degrees F (150 degrees C).
Cream together Unsalted Butter, Peanut Butter, Sugars and Vanilla.
Add Eggs, one at a time beating well.
Add baking Soda and Salt.
Add Flour, one cup at a time.
Line cookie sheet with Parchment Paper, and scoop cookies onto sheet using an ice cream scoop.  Then gently flatten cookies, using a fork (in a criss-cross pattern).
Bake for 15-18, and let cool for a few minutes before transferring to a wire rack.

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