2. I'm really glad Lent is over.
3. I love peanut butter.
4. I really really love peanut butter.
So, I've had this trusty peanut butter cookie recipe that I've been using for a while. It's a pretty good recipe, that yields very soft and chewy peanut butter cookies, with a little crunch from honey roasted peanuts. Well, in the store the other day, as I was browsing the baking aisle, I saw some Reese's peanut butter chips. I buy them every once in a while, so I decided to pick up a pack and make something when I got home.
Well, when I got home, I really had this urge for peanut butter. And, lots of it. So, naturally, I went online and searched for a peanut butter cookie recipe...I just wanted to change things up from my old recipe.
Best decision ever. Now, not to diss the old cookies. They're wonderfully delicous, still. But. I. Love. This. Recipe.
They're so soft and sweet and peanut buttery and flaky, and have that little extra kick from the peanut butter chips. (Which I love, by the way. I could eat 4 bags of those suckers).
So, please, go make these. And then send me some.
Reese's Double Peanut Butter Cookies
Recipe from Hershey's
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1/3 cup creamy peanut butter
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup peanut butter chips
Directions
1. Preheat oven to 350 degrees.
2. Beat butter, peanut butter, and sugar in large bowl until creamy.
3. Add egg and vanilla; beat well.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add to butter mixture, and beat until well blended. Stir in the peanut butter chips.
6. Drop by tablespoons full onto parchment-lined cookie sheets.
7. Bake 12-16 minutes, or until lightly browned on edges.
8. Allow to cool on baking sheet 2 minutes, then transfer to wire rack to cool completely.
No comments:
Post a Comment