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 3 sizes |  3 sizes |  colored sugar |  |
This is my favorite peanut butter cookie recipe, softer and puffier than the traditional peanut butter cookie that's pressed down with the tines of a fork ~ this one is rolled in red & green colored sugar for a slight crunch, but is soft inside. I made them small for Holiday cookie baskets, but they can be made large (about 3" across) and even MONSTER sized (4" across and thick) for the rest of the year.
This is the best cookie dough that I've ever worked with. It just FEELS good when you make the balls ~ a cookie maker will know what I'm talking about. (TIP: I keep a small Tupperware container with white granulated, plus red & green colored sugars in my pantry so I can roll cookie balls in it.) I use a juice glass with a rimmed design on the bottom to press down the smaller cookies (it doesn't stick because the cookie balls have been rolled in sugar.) I dip the tops of the larger & monster cookies in colored sugar, and then press them down with plastic lids (from various cans), 3" for the large cookies and 4" for the monster cookies.
Soft Puffy HOLIDAY PEANUT BUTTER COOKIES
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar……………………………...1/2 cup dark brown sugar
1/2 cup creamy peanut butter………………………..1 egg
1 tsp. pure Vanilla extract……………………………..1-1/2 cups all-purpose flour
1 tsp. baking soda ………………………………………...1/4 tsp. salt
about 1/2 cup granulated sugar mixed with about 2 TB EACH red & green colored sugar
(keep any extra colored sugar mixture in a Tupperware container in your pantry for other cookies)
***
Preheat oven to 350. Line baking sheets with parchment paper & set aside.
Cream butter and sugars together in electric mixer bowl. Add peanut butter, egg, and vanilla. Beat well and then scrape down the bowl and paddle.
Whisk together the flour, baking soda, and salt. Add to the butter mixture all at once and mix just until it’s all incorporated..
Scoop dough onto the baking sheets with a half-full cookie scoop (larger sizes below). Roll each ball in the colored sugar mixture and press down a glass or something else that's flat.
Bake for 8-10 minutes or until just set. Let the cookies cool on the baking sheet a few minutes before removing to a rack or paper to cool completely. Makes about 2-1/2 to 3 dozen cookies
***
NOTE: Larger cookies need to bake longer ~ check after 10 minutes, but may need 2-3 minutes longer depending on how thick you made them. My husband likes them crisper, so for the monster cookies {since they're thicker too}, I turn off the oven after 10 minutes, but leave the cookies in there to let them crisp off as the oven cools down.
LARGE COOKIES: (full cookie scoop ~ or about 2 heaping TB) ~ makes about 18-20 cookies
MONSTER COOKIES: (Heaping ice cream scoop ~ about a handful, or fits in palm on hand) ~ makes about 6-7 cookies
This is the best cookie dough that I've ever worked with. It just FEELS good when you make the balls ~ a cookie maker will know what I'm talking about. (TIP: I keep a small Tupperware container with white granulated, plus red & green colored sugars in my pantry so I can roll cookie balls in it.) I use a juice glass with a rimmed design on the bottom to press down the smaller cookies (it doesn't stick because the cookie balls have been rolled in sugar.) I dip the tops of the larger & monster cookies in colored sugar, and then press them down with plastic lids (from various cans), 3" for the large cookies and 4" for the monster cookies.
Soft Puffy HOLIDAY PEANUT BUTTER COOKIES
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar……………………………...1/2 cup dark brown sugar
1/2 cup creamy peanut butter………………………..1 egg
1 tsp. pure Vanilla extract……………………………..1-1/2 cups all-purpose flour
1 tsp. baking soda ………………………………………...1/4 tsp. salt
about 1/2 cup granulated sugar mixed with about 2 TB EACH red & green colored sugar
(keep any extra colored sugar mixture in a Tupperware container in your pantry for other cookies)
***
Preheat oven to 350. Line baking sheets with parchment paper & set aside.
Cream butter and sugars together in electric mixer bowl. Add peanut butter, egg, and vanilla. Beat well and then scrape down the bowl and paddle.
Whisk together the flour, baking soda, and salt. Add to the butter mixture all at once and mix just until it’s all incorporated..
Scoop dough onto the baking sheets with a half-full cookie scoop (larger sizes below). Roll each ball in the colored sugar mixture and press down a glass or something else that's flat.
Bake for 8-10 minutes or until just set. Let the cookies cool on the baking sheet a few minutes before removing to a rack or paper to cool completely. Makes about 2-1/2 to 3 dozen cookies
***
NOTE: Larger cookies need to bake longer ~ check after 10 minutes, but may need 2-3 minutes longer depending on how thick you made them. My husband likes them crisper, so for the monster cookies {since they're thicker too}, I turn off the oven after 10 minutes, but leave the cookies in there to let them crisp off as the oven cools down.
LARGE COOKIES: (full cookie scoop ~ or about 2 heaping TB) ~ makes about 18-20 cookies
MONSTER COOKIES: (Heaping ice cream scoop ~ about a handful, or fits in palm on hand) ~ makes about 6-7 cookies
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