Most Peanut Buttery Cookies

10
Ingredients

15m
Prep Time

9m
Cook Time

24m
Ready In

Recipe: #7074

December 11, 2012

Categories: Oven Bake,

recipe by:
moosehead

"Creamy, peanut-y heaven. Good as small cookies or massive cookies, whatever you like. Prep time doesn't include 2 - 3 hour refrigeration."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (250 g)
Calories 1119.1
Total Fat - 53.4 g
Saturated Fat - 10 g
Cholesterol - 116.2 mg
Sodium - 920.6 mg
Total Carbohydrate - 146.8 g
Dietary Fiber - 1.1 g
Sugars - 48.2 g
Protein - 14.4 g
Calcium - 79.2 mg
Iron - 3.4 mg
Vitamin C - 0.1 mg
Thiamin - 0.3 mg

Step 1

Cream both sugars and butter in large bowl until well blended.

Step 2

Add vanilla, eggs and yolk, mix until well blended.

Step 3

Stir the entire jar of peanut butter into mix.

Step 4

Sift the flour, salt, baking soda, then add to the peanut butter mix.

Step 5

Refrigerate the dough for 2 to 3 hours. I just stick the entire bowl into fridge, covered with plastic wrap. Could also move dough in a lump onto waxed paper if you can't be without the bowl for that long.

Step 6

Once chilled, hand-roll bits of the dough into small to large sized balls, whichever you prefer. The cookies slightly expand while baking. In between batches, set unused dough back into fridge to keep chilled.

Step 7

Place on cookie sheet that is lined with parchment paper or lightly greased (kittencal's pan release is good).

Step 8

Bake at 350 degrees for about 9 minutes (if you've made small cookies, about 7 minutes per batch; if you make large cookies, could be as much as 11 - 12 minutes per batch). Cookies should look a little browned on top but not crispy - best to underbake, don't overbake.

Step 9

If use parchment paper, just move entire paper sheet over to cooling rack. After a few minutes, slide cookies off paper and continue to cool on rack. If don't use parchment, let the cookies cool a couple of minutes on pan before removing to cooling rack. Be gentle - they will be a little squishy until they really start to cool.

Step 10

Once cooled, the cookies freeze great! I use small freezer baggies and put a dozen or so cookies per baggie to have on hand at the last minute. They are completely thawed in about 20 minutes.

Tips

No special items needed.

1 Reviews

Write Review

lovinretirement

These were really good. Very peanut buttery and soft. I used creamy peanut butter though. That's what my husband likes. I only got 6 1/2 dozen with them being 3 inches across. Baked them for 15 minutes. Also the recipe didn't state to press them down with a fork to make a criss-cross design like most peanut butter cookies have, which I did. All in all, they're a keeper.