Last month was a friend’s birthday month and since she went out of her way to bake for me in February when it was my birthday, I thought I’d return the kind gesture and bake her some cookies from scratch. I looked and found a recipe for peanut butter cookies from delish.com that I really liked and it was simple enough that even with my busy schedule I would be able to find some time to whip it up. If you’re too lazy to go find the recipe from their website, I have it listed below if you’d like to give these cookies a try! 🙂
I went to Target and bought the necessary ingredients since their home brand “Market Pantry” was cheap with pretty good quality from previous purchases:
- 1 c. smooth peanut butter
- 1/2 c. powdered sugar
- 1/2 c. creamy peanut butter
- 1/2 c. (1 stick) Butter, softened
- 1/2 c. brown sugar
- 1/4 c. granulated sugar (plus more for rolling)
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 c. all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
I found the use of parchment paper the best for a clean and easy baking session without having to wash the tray since it works so well. We just peeled and tossed the sheet after. First, preheat oven to 375° and line two large baking sheets with parchment paper. We started with creating the filling first since it was directed that you needed to freeze it for 30 minutes prior to baking. To make the filling: In a medium bowl, combine peanut butter and powdered sugar and mix until smooth. I was instructed to scoop them into 1 1/2″ balls but when we formulated the cookies and filling, we found that it was far too large and created rather cumbersome and large cookies. For future cookies I’d scoop into small balls (about 1/2″) and freeze until ready to use.
To make cookies: In a large bowl, combine peanut butter, butter, brown sugar and granulated sugar and beat with a hand mixer on medium until the mixture is light and fluffy. Add egg and vanilla and mix until thoroughly combined. Add flour, baking soda and salt and mix until just combined. Remember to go retrieve your filling from the freezer! After, scoop heaping tablespoon of the cookie dough and flatten into a flat, pancake-like circle. Place the frozen peanut butter ball on top. Bring the edges of the dough around the frozen peanut butter ball and pinch the edges together to seal, adding more dough if necessary to cover the frozen peanut butter completely.
Roll stuffed cookie dough ball in sugar and place on baking sheet. Repeat until all dough is used, spacing the cookies about 2” apart. Bake until the cookies are golden on the bottom, about 12-15 minutes. Serve warm or at room temperature.
They came out pretty good and the process was quite fun to make, although there was a minor mishap of adding an extra 1/2 teaspoon of salt that resulted in some areas a little on the savorier side, so be careful when reading instructions!