Peanut Butta Time!

WARNING!: okay, so I made this post up a long time ago, like probably 5 months back, so I’m just warning you the pictures may not be the best quality…not that I really have the whole photography thing totally down yet, anyways but just warning ya. Also, I’m not quite sure why I’ve held onto this post for so long without posting it, but I figured that since I’m out of town this week and have like no time to make any new recipe that this would be the perfect time to share this guy. I do remember these being quite scrumptious. Of course, I wouldn’t expect anything less from Jessica, anyways.

Yes, I know I’ve made a few peanut butter cookie recipes before. But I swear, I seriously love them all. I can’t get enough of peanut butter..clearly.I actually have been known to eat a spoonful or two of peanut butter out of the jar? Is that gross?? Don’t answer that.

Anyways, Jessica’s brilliance has shined through in yet another scrumptious recipe. This one is actually somewhat of a variation off her M&M cookies, that I made beforeAll I have to say is pure brilliance! Oh… and definitely go on the under-baked side. They’ll seem kinda heavy, but they will turn out to be incredible, dense delicious cookies with nice soft peanut buttery middles. :)

Puffy Peanut Butter Cookies

(adapted from How Sweet It Is)

1 cups all-purpose flour

1 cup whole wheat flour

pinch of salt, I used sea salt to liven it up a bit

1/2 teaspoons baking soda

8 tablespoons of salted butter, melted and cooled

6 tablespoons of creamy peanut butter, melted and cooled

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

milk, as needed

1 1/2 cups chocolate chips, optional (I actually left this out because my dough was too crumbly, which could be partially due to the fact that I hadn’t used a mixer)

  1. Preheat oven to 325 degrees F.
  2. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.
  3. In a large bowl (I recommend using a mixer, since later on your dough may become difficult to combine by hand…course I could just be a wimp), mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed.
  4. Gradually add flours, salt, and baking soda and mix until a dough forms – it will look crumbly at first, but it will come together. I  used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, I actually added in probably a full teaspoon. If you decide to use as much whole wheat flour as I did, you’re dough will be crumblier than a dough using all all-purpose flour. Fold in chocolate chips, if using.

Shape the dough into balls of desired size. Place on a baking sheet two inches apart and bake for 10-12 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. They’re actually fantastic slightly under-baked, nice and dense!! :D Complete cooling on a wire rack.Random Fact of the Day: The odds are 9 out of 10 (89%) that you describe your diet as “healthy” (if you’re an American) – Time Magazine, 1/17/11

P.S. sorry that picture is absolutely atrocious! It’s got this weird orangeish-yellowish tint that I just could not get rid of.

3 thoughts on “Peanut Butta Time!

  1. Pingback: Week in Review (3/26-3/30) « Beautiful Disasters

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