what's cookin - Peanut Butter Cookies (Joy of Baking's recipe)

lama tak masuk entry masak2 kan? punya lah dah lost mojo kata orang..ewah! mojo la sangat padahal malessss nak snap2 gambar and dressing up kan makanan lepas masak ;P

dah lama teringin nak makan biskut kacang ni, tekak ni macam terasa-rasa je..siap beli  peanut butter lagi tu konon nak buat...and that was err..when was it? maybe a year ago? sebab masa korek lemari dapur ternampak la botol peanut butter yang beli dengan penuh semangat dulu tu...tengok2 expiry date May 2012...dang!!

hah lepas tu terus capai butter, check bahan and operasi le apa lagi.. resepi yang bookmark dulu pun dah hilang sebab banyak kali dah mi amor format laptop..oopss! ;P

the verdict: shedapppp!! for all peanut butter lovers sure suka punya..full of peanut taste and quite heavy, more on the rich side...tekstur rangup yang ala2 crumbly, bukan rangup yang macam makan famous amos cookies tu.. makan kena sikit2 sebab makan satu pun dah agak kenyang...bila makan teringat biskut kacang yang masa chinese new year tu =)



Peanut Butter Cookies
Source: Joy of Baking

3/4 cup (170 grams) unsalted butter, room temperature

1/2 cup (105 grams) light brown sugar

1/2 cup (100 grams) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

3/4 cup (185 grams) peanut butter (smooth or crunchy) - i used smooth

2 cups (260 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped peanuts or 1/2 cup chocolate chips (optional)

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. 

In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. 

(If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)

Roll the batter into 1 inch (2.5 cm) balls.Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern. 

Bake the cookies for about 10 to12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.