This recipe was a little crumbly, but I think it was because I put it in the fridge overnight, before I brought it back to room temperature. Most cookie recipes needs a little bit of fridge time, as the butter needs to harden a little bit, before the consistency is good to be baked. If the cookie batter is too runny, the cookie will go flat and dry out very quickly in the oven. So, even if I had put it in the fridge, I watched it very carefully in the oven. As I wanted a chewy texture, I did only leave it in the oven for 10 minutes. It turned out exactly the way I wanted it. A peanut butter cookies with a little bit of brownie texture. If you wanted a crunchier cookie, I’m sure leaving it in the oven for 10 -12 minutes would be better.
Ingredient:
3/4 cup smooth peanut butter
3/4 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
3 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350°F and line 3 baking sheets with parchment paper.
In a medium bowl, sift together flour, baking soda and salt. Set aside.
In a large bowl cream peanut butter and butter until smooth. Add sugars and beat on high speed until light and fluffy (about 2-3 minutes).
Add eggs and vanilla and beat on low speed until combined.
Add in the flour mixture and beat on low speed just until cookie dough comes together.
Roll into 1″ balls and place 2″ apart on baking sheets. Press down slightly with fork.
Bake for 8-10 minutes. Enjoy!
Scratch My Baking 