Chunky Peanut Butter Cookies for 2 |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
I found this small batch baking cookbook at the library and absolutely love it! It makes enough for just 2 or 3 servings. Awesome! Ingredients:
1/3 cup plus 1 teaspoon all-purpose flour |
1 pinch baking soda |
1 pinch salt |
3 tablespoons granulated sugar |
1 tablespoon brown sugar, packed |
2 tablespoons butter, at room temperature |
2 teaspoons eggs or 2 teaspoons egg substitute, well beaten |
1/4 teaspoon vanilla extract |
1/3 cup exta chunky peanut butter |
Directions:
1. Place the flour, baking soda and salt in a small bowl and whisk to blend.
2. Place the granulated sugar, brown sugar, beaten egg and vanilla in a medium size mixing bowl and beat with a hand held mixer on low speed until blended, about 1 minute.
3. Beat in the peanut butter until blended, about 20 seconds.
4. Add the flour mixture and beat on low speed until dough is blended, about 30 seconds. Transfer the dough to a piece of plastic wrap and press it out to form a thick disk.
5. Wrap it well in the plastic wrap and refrigerate until it is pliable, about 30 minutes.
6. Place a rack in the center of the oven and preheat the oven to 325°F, Set aside an ungreased baking sheet.
7. Shape the dough, by tablespoonfuls, into mounds on the baking sheet, spacing the mounds about 1 inch apart.
8. Using a fork, flatten each one to form a 1/3 inch thick round, making grooves in the surface with the tines of the fork.
9. Bake the cookies until they are golden, about 13 minutes.
10. Remove the baking sheet from the oven and place it on a wire rack to cool for 5 minutes.
11. Use a spatula to transfer the cookies to the wire rack and let them cool completely.
|
|