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Peanut Butter Cookies


Blackhawk Tips

Peanut Butter Cookies

Heat oven to 350 degrees.

Makes 36 - 40 cookies

 In the bowl of an electric mixer combine until light and fluffy:

  • ½ lb. unsalted butter (room temperature)
  • 1-1/2 cups brown sugar, (packed)

Add one at a time:

  • 2 extra-large eggs (room temperature)

Mix in:

  • 2 tsp. vanilla extract
  • 1 cup smooth peanut butter

 

In a separate bowl sift together:

  • 2-1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. kosher salt

Add sifted ingredients to batter. Mix only until combined.

Fold in:

  • 1 bag semisweet chocolate chips

Put a piece of parchment paper on a cookie sheet

Use a 1-3/4 inch ice cream scoop to drop the dough onto the cookie sheet. If you don’t have an ice cream scoop, use a rounded tablespoon of dough for each cookie.

Dampen your hands, flatten the dough lightly, then press the tines of a wet fork in both directions to make a criss-cross pattern.

Bake for exactly 17 minutes (the cookies will seem underdone). Do not over bake.

Remove from the oven and let cool slightly on the pan, then transfer to a wire rack and let cool completely.

 

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