original (mine cuts off some sugar and butter)
Makes 1 1/2 dozen
ingREDIENTS:
3/4 cup (180 g) of butter
1 cup (180 g) light brown sugar
¼ cup (50 g) white sugar
1 cup (240 ml) of high-quality peanut butter (ingredients should list just peanuts!)
2 tsp (10 ml) vanilla
2 eggs
1 ½ cup (180 g) flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
用料
| yield 16 1tbsp scoop (reduced sugar and butter) | |
| egg (0.5) | – |
| – | sub with half banana |
| butter | 2 tbsp (and a bit of extra) |
| brown sugar | 3 tbsp |
| white sugar | 1/2 tbsp |
| peanut butter | 1/4 cup |
| vanilla | 1/2 tsp |
| flour (90 g) | 6 tbsp + 3 tbsp corn starch |
| baking soda | 1/4 tsp |
| salt | 1/4 tsp |
peanut butter cookies的做法
cream together butter and sugars until fluffy. Then add peanut butter
add eggs one at a time, scrapping down the bowl in between each addition.
Then add vanillaadd flour, baking soda and salt
chill in freezer for 10-15 mins to harden up
Line a baking sheet with parchment paper. Then with a 2” ice cream scoop parcel out 6 dough balls. And then with a fork that has been lightly dipped in flour, create a cross hatch pattern on top of each ball, pressing dough the dough slightly at the same time.
Bake at 350F for 13 mins.
* I did 2 extra minsAllow to cool slightly and then transfer to a cooling rack.