Peanut Butter Cookies Recipe New York Times

Fold in ground peanuts just until incorporated.

Peanut butter cookies recipe new york times. A recipe for peanut butter blossoms. Spread the mixture into a parchment or foil lined 8 by 8 inch pan but really any pan will work. In a bowl mix together 1 cup peanut butter see note 1 cup 200 grams granulated sugar and 1 large egg.

1 teaspoon baking soda. It is a digital cookbook and cooking guide alike available on all platforms that helps home cooks of every level discover save and organize the world s best recipes while also helping them become better more competent cooks. You could even pop some liners into a mini muffin tin and divide the peanut butter mixture among.

35 minutes plus 1 hour s refrigeration if needed 1 3 4 cups all purpose flour. After reading some very helpful comments i made a few minor changes. For a precise number of cookies divide the dough into 5 pieces and shape each piece into 12 balls roll cookies in sugar and place 2 inches apart on cookie sheet.

Add sugars and beat until fluffy about 3 minutes scraping sides as necessary. Spray oil or line a cookie sheet with nonstick liner and set aside. In the bowl of an electric mixer fitted with the paddle attachment mix butter light brown sugar and granulated sugar at medium speed until light and fluffy about 5 minutes.

Bake until very light brown and puffed 6 to 8 minutes. Adapted from the gerrero family. Preheat oven to 375 degrees.

Gently stir dry ingredients into peanut butter mixture. Roll into tablespoon size balls or scoop and drop spaced evenly onto a parchment or. For the most delightfully chewy cookie use rolled oats not instant.