Peanut Butter Cookies are one of the most popular cookies we make at the bakery. Just like any good cookie you have to start with the very best ingredients and you have to be consistent with the recipe, size and baking times and temperature. One way to control the size of your cookie is to use a small to medium ice cream scoop with a lever release. Your cookie batter will come out the exact size each time. You could also use a scale and measure the batter weight but I find that the scoop is much easier.
Ingredients:
1 cup good quality peanut butter
1 cup soften unsalted butter
1 cup sugar
1 cup brown sugar
2 large eggs
2 1/2 cups all purpose flour
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
2 cups of shelled peanuts (optional)
Pre Heat your oven to 375 degrees
In a stand mixer blend the butter, sugar, brown sugar and vanilla until fluffy. In a medium bowl add the flour, baking soda and baking powder and mix. Now add the eggs and flour mixture intermittently to the sugar mixture until well blended. Mix the peanuts in by hand. Place the batter by using an ice cream scoop approximately 1 1/2″ apart on an ungreased cookie sheet. Using a fork press each cookie batter down slightly in a cross pattern. Place the cookie sheet in the refrigerator for approximately 30 minutes to allow the dough to stiffen slightly. Bake for 12 – 14 minutes until the edges are slightly brown, allow to cool 10 minutes and transfer to a cooling rack.
Enjoy
Chef Brian Klauss
bakekrazy 
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