Rahul’s been asking for peanut butter cookies. I’ll admit that they’re one of my favorites, too. Probably because they’re so creamy, soft and flavorful with few ingredients.
Now I don’t know about you, but when I make a batch of cookies and bake all of them at once, I have a really hard time not eating more than my fair share of warm, delicious, soft, fresh-out-of-the-oven cookies. Instead of giving myself something to be tempted with, I decided to bake only a sheet’s worth of cookies, enough for a few days (hopefully). I just froze the rest of the cookie dough so that I could bake as many cookies as I wanted the next time.
If I just want one, I can just bake one. But who am I fooling?
You can use whatever kind of peanut butter you want, but I went for a creamy one because I didn’t want a crunchy cookie.
PEANUT BUTTER COOKIES
MAKES 18-24 COOKIES
- 1 stick of butter, softened
- 1 cup creamy peanut butter
- 3/4 cup sugar + 1/2 cup sugar for rolling
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp half and half
- 1 1/4 cup all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp nutmeg
- Preheat the oven to 350 degrees.
- While the oven preheats, set the butter on top to soften.
- Once softened, add the butter and peanut butter to the bowl of a standing mixer. Best of 3-4 until butter is incorporated and the mixture is light and fluffy about 2-3 minutes.
- Add both sugars and mix until combined. Add the egg and half and half and stir.
- In a separate bowl, add the flour, baking soda, baking powder, nutmeg and whisk to combine.
- Add to the peanut butter mixture in half cup increments and mix on low until all flour is incorporated.
- Brandy was hiding under the table.
- Roll into 1″ balls. Add the 1/2 cup of sugar into a small bowl and roll the cookie dough balls until all sides are covered.
- Roll 9 cookies and place them on a baking sheet with a silicone pad or parchment paper.
- Bake for 10-11 minutes. Cookies will crack a bit on top and look a bit undone but they will be fine once they cool.
- Roll the rest of the cookies out, covered in sugar, and place on another baking sheet.
- Put the sheet in the freezer and let sit for about an hour or until cookie dough is frozen.
- Place cookies in a freezer bag and date. Pull out individual cookies on an as-needed munchie basis.
- To reheat frozen cookies: Lay out your desired amount on a baking sheet to thaw.
- You CAN put them in the oven while frozen but they’re going to take much longer.
- Preheat the oven to 350 and bake for 10 minutes. These cookies are best eaten immediately.