Need a Simple Dessert Recipe: Check This Small Batch Peanut Butter Cookies!
Alright, let’s talk about these peanut butter cookies. I decided to whip up a small batch the other day, ’cause, you know, sometimes you just need a cookie, but not a whole army of them.
So, I gathered my stuff. Flour, sugar, butter, an egg, and of course, the star of the show, peanut butter. Oh, and don’t forget some baking soda and a pinch of salt. I started by creaming together the butter and sugars. I used both white and brown sugar, ’cause I like that little bit of molasses flavor in there. You gotta beat it until it’s light and fluffy. That’s the key, trust me.
Next, I cracked in the egg and mixed that in real good. Then came the peanut butter. I used the smooth kind, but hey, if you’re a chunky peanut butter fan, go for it. I won’t judge. You mix that in until it’s all combined and looking like a delicious, peanut buttery dream.
In a separate bowl, I whisked together the dry ingredients – flour, baking soda, and salt. Nothing fancy, just making sure it’s all mixed evenly. Then, gradually, I added the dry stuff to the wet stuff, mixing it in until it just came together. You don’t want to overmix it, or your cookies will be tough. Nobody wants a tough cookie.
Now, here’s the fun part. I rolled the dough into little balls. You can make them whatever size you want, but I went for about a tablespoon each. Then, I placed them on a baking sheet lined with parchment paper. Pro tip: don’t skip the parchment paper, unless you want your cookies stuck to the pan. I placed the balls a little apart, to allow the cookies to spread while baking.
Then, the classic move. I used a fork to make those crisscross patterns on top of each cookie ball. It’s not just for looks, it helps them bake evenly, too. I took the fork and pressed on the cookies to form a crisscross.
Into the oven they went. My oven’s a bit wonky, so I kept a close eye on them. It took about 10-12 minutes for them to get golden brown around the edges. You want them to be just set, not rock hard. Then let them stay on the baking sheet for a while after taking them out of the oven.
Cooling them down
- I took them out of the oven and let them cool on the baking sheet for a few minutes.
- Then, I transferred them to a wire rack to cool completely.
And there you have it. Small batch peanut butter cookies. Warm, soft, and oh-so-satisfying. They didn’t last long in my house, that’s for sure. I ate them all within a day. Next time, I might even add some chocolate chips, ’cause why not? Life’s too short to say no to chocolate chips in your peanut butter cookies. Anyway, give it a try, and let me know how yours turn out!
Original article by the Author:yixunnet,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/need-a-simple-dessert-recipe-check-this-small-batch-peanut-butter-cookies/
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