Cookies Family Style
Art Print
Carter Holman,...
Buy at AllPosters.com

La Belle Cuisine - More Cookie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Big Super-Nutty Peanut Butter Cookies

"Cookies are made of butter and love."
~ Norwegian Proverb

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

The New
Best Recipe

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Vitrine Lu
Art Print
Buy at AllPosters.com
 

La Belle Cuisine

"Bringing the butter, peanut butter and eggs to room temperature makes it
easier to blend the ingredients. Be sure to grind the peanuts, since whole,
and even chopped peanuts tend to slip out of the dough. If using unsalted
butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in
an airtight container. To restore just-baked chewiness, wrap a cookie in a
sheet of paper towel and microwave for approximately 25 seconds.
Cool before serving."

2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) salted butter
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts, ground
in food processor to resemble bread
crumbs, about 14 pulses

Adjust oven rack to low center position; heat oven to 350 degrees  F. Sift flour, soda, baking powder, and salt in medium bowl. In bowl of electric
mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy,
about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until it is fully incorporated, then eggs,
one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts, stir gently until just incorporated.
Working with 2 tablespoons dough at a time, roll into large balls, placing
them 2 inches apart on a parchment-covered cookie sheet. Press each
dough ball with the back of a dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown
around the edges, but not on top, 10 to 12 minutes (they will not look
fully baked). Cool cookies on sheet until set, about 4 minutes, then
transfer them to a wire rack to cool completely.
Cookies will keep, refrigerated in an airtight container, up to 7 days.
Makes about 3 dozen cookies.

Featured Archive Recipes:
Peanut Butter Blondies
Peanut Butter Kiss Cookies
Jumbo Peanut Butter-Oatmeal Cookies

Index - Cookie Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search