The three top selling cookies at the Bakery have always been Chocolate Chip, Oatmeal Cherry and of course Peanut Butter. Here is the Peanut butter recipe;
Peanut Butter Cookies
ingredients needed
2 3/4 cup plus 1 Tbs. Unbleached all-purpose flour
1 tsp. baking soda
1 cup unsalted butter, softened at room temperature
1 cup granulated sugar
2 large eggs
1 3/4 cup smooth peanut butter
1/4 tsp. pure vanilla extract
1 cup salted peanuts (half, not chopped)
1. Position a rack in the center of the oven and heat the oven at 350 F. Sift together the flour and baking soda. Using a stand alone mixer with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, around 4 to 5 minutes. Scrape the bowl and beat in eggs until thoroughly combined, 1 to 2 minutes. Scrape the bowl again. Beat in the peanut butter and vanilla until blended, about 1 minute. Scrape the bowl again. With the mixer on low speed, slowly add the flour mixture until incorporated, about 30 seconds. Mix in the peanuts by folding them in.
2. Using a tablespoon, make the dough rounded and drop onto an ungreased cookie sheet approximately 3″ apart. Flatten each cookie slightly by hand, then using a fork make a crisscross pattern on top of each one. Bake until cookies are golden brown on the edges and slightly soft in the center, around 15 to 18 minutes ( an older oven may produce uneven heat, rotate your cookie sheets approximately half way through the cooking process) Once the cookies are done remove them from the oven and let the cookies cool on the cookie sheet at least 1 minute to firm up. Then transfer off the cookie sheet to a cooling rack.
TIPS: 1. Like almost all cookies blend your butter and sugar together 1st. Make sure that the butter is soft not melted. A melted butter will cause your cookies to spread out and become dry.
2. To make it easier to measure out the peanut butter, lightly coat your measuring cup with cooking oil spray and the peanut butter will slid right out.
3. The better the ingredients, the better the cookie. Use a good quality Peanut Butter and fresh Peanuts
Happy Baking
Chef Klauss