Hi, I am making my super secret peanut butter cookie recipe today. I have never given this recipe out, because its my own recipe that I developed over years. But I am going to make it for you today.
So the first thing we need to do is turn the oven on to warm it up. I usually cook most of my cookies at 350, unless otherwise noted.
Make sure your butter is room temperature. The easiest way to do that is put it about an inch apart, seam side up, and let it hot for a while. It's not as important with margarine, but with butter, if its hard you are not going to mix anything.
The rest of the ingredients you will need to make this peanut butter cookies is vanilla, and I use pure vanilla, but you can use imitation if that's what you have around the house.
You will need an egg. You will need two kinds of sugar: regular, white granulated sugar, and brown sugar: light or dark, it doesn't matter. You will need some flour, and this is unbleached all purpose flour. You will need salt and baking soda. I prefer kosher salt, I think it adds a nice flakiness and a saltiness to the cookies, and its a little bit less salty than regular salt in a jar, and baking soda. If you are using the box of baking soda that's been keeping your refrigerator fresh for the last six months, you are going to want to take a spoon and dig down in there to make sure that you are not getting the weird smells and flavors from your refrigerator.
Last but not least, you will need peanut butter. Any brand will do. I use creamy. I don't think I have ever used chunky for this recipe, but you could try it out.
It's important to cream your butter, so that it melts with your cookies; it's a chemical thing, I really don't understand.
The next thing is the vanilla. Now, normally I would be mixing this with a hand mixer, but I am not sure where my hand mixer is, so I am just going to do it by hand. That's one teaspoon of vanilla.
The next thing I am adding is the peanut butter, and to tell you the truth, I really don't measure it, but I have got a system. I just take a regular tablespoon and I do three globs, which I assume comes out to about a half a cup, and it's the same amount of butter that I have in there; one stick, which is a half a cup.
The next ingredient is sugar, and I use a half a cup of each.
The next thing we add is one egg. Up until this point you really want to mix your ingredients thoroughly. If you are using a hand mixer, keep it at a low speed, but make sure its thoroughly mixed, because once we add the flour, you want to mix it as little as possible, because flour produces gluten and will make for hard cookies rather than crispy cookies.
The next thing you need to add is one cup of flour. You can use the wooden spoon to level it off. I am a big fan of the wooden spoon.
Next, we add one teaspoon of baking soda.
Next, I add one teaspoon of salt.
Now we will mix this until it's blended.
Next, we need to put the parchment paper on the cookie sheets. You don't need parchment paper, but I think it makes for superior cookies and there is no problems with sticking.
Next, I use a teaspoon to measure out the dough and I roll it into balls. Place it on the cookie sheet. You want to put them about two inches apart, because these cookies are going to spread.
The last step for the cookies is to put the crisscross pattern on them. So I do that by dipping a fork in a small glass of tap water.
Now they are ready for the oven. I always use two cookie sheets, that way there is always one ready to go into the oven. One goes in, one comes out.
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