Home Made Peanut Butter Cookies
There are many great peanut butter cookies recipes out there with number of variations in composition of ingredients. Written history of peanuts and its products in cookies seem to extend back to 1910s. As per an ABC news article called “National Peanut Butter Cookie Day” by Lauren Torrisi- June 12, 2012, use of peanuts in cookies were mentioned in the cookbook named “How to Grow Peanut and 105 Ways of Preparing it for Human Consumption” by George Washington Carver of Tuskegee Institute, Alabama (1910s). according to same article peanut butter had started integrated to cookie recipes in the two decades after this publication. Thereafter, according to the reported history, starting with the famous and pioneering recipe of peanut butter cookies by Ruth Wakefield of Toll House Inn Restaurant in 1937 and onwards, there has been a chain of evolving yummy recipes. Today, I’m going to share one of the most common recipes that we can make both at home and commercially. I learned this from my baking school number of years ago and been making it ever since.
How to Make Best Peanut Butter Cookies
by Robin Nalaka Daundaratne
Personally, I love peanut butter cookies for their exceptional crunchy-chewy attributes along with the peanut aroma they give. When ever I see peanut butter on sale either at Walmart or any supermarket, I would get few packs and make a large batch. I wound bake enough for few days and freeze the dough for later use. Sometimes, I giveaway the frozen doughs to my friends and family who live close by, and that don’t have any member with known peanut-allergy. I always see their happy faces and it’s much yummier to heart than any baking treat can give. Ok, without wasting your time, let’s get to baking with your small-town baker Robin Nalaka Daundaratne.
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What you'll need
Ingredient Amount
Pastry/all-purpose flour 400g
Butter/shortening 300g
Peanut butter 300g
Brown sugar 200g
Granulated sugar 200g
Whole eggs 1
Salt ½ tsp
Baking soda ¾ tsp
Vanilla extracts 1tsp
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Directions to make Peanut Butter Cookies
by Nalaka Daundaratne
Step 1
Start creaming the fatty ingredients using your paddle hook. If you are hand mixing, a medium sized spatula or a wooden spoon will be ideal
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Step: 2
Once the two butters are blend and little fluffy, typically after about 40-60 seconds on the paddle hook at medium speed, add both sugars in and continue to mix. When you see a uniform batter, bring in your whole egg at room temperature. At this point, you can incorporate vanilla extracts of your choice (natural, artificial, seeds or seeds-paste) Remember, you can hand mix easily too and an electric mixer is not essential
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Step 3
Now sift-in the dry ingredient and continue to mix at slow-medium intensity until an evenly distributed dough is formed. Keep on mind that you can skip the sifting part and simply whisk all the dry ingredients in a separate bowl and directly pour in.
How to form cookies technique
Step 4
Depending on the size of the cookies you like to make we can pick the amount of dough to make balls. If you want to make medium sized, a large tablespoon-full or a medium sized scoop will be ideal. However, if you are making these for commercial purpose, I highly advise that you weigh them individually to maintain the uniformity (30-40g). Back to work, roll the dough between your palms and make well defined balls. Place them on your prepared baking sheet and slightly press down with your fingers. Now, take a fork and press down further making that traditional crosshatch marks on top. Alternatively, you can simply press the balls with fork by skipping the initial flattening too.
Oven instructions
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Step 5
Pre-heat your oven to 375o F (190o C) and bake them for 8-12 min. Remember the length of time depends on the size of the cookie and the texture that you require. For example, if yours are smaller, 8 might be the best time to check is things are good and if you want extra crispier, can extend for a minute of too. I am sure you will master it with experience. Ok, once you take the cookies out let them cool down on the tray before enjoying or storing
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How to freeze the dough
Freezing the dough is a great option if you want to save time and enjoy a yummy cookie in several days or even in few months if properly stored. At the No. Step 4, instead of flattening the dough balls, place the tray in the refrigerator for about 40-60mins until they become solid. They place them in an airtight freezer bag or an appropriate container before you freeze. When you need to reuse, thaw them on the refrigerator overnight and then at room temperature for a more gradual temperature change. Usually, when properly stored, you can use them up to 4-6 months.
Storing baked cookies
In an airtight jar, box, or a bag, you can leave them for about 2-3 days in room temperature and for up to 5 days in the refrigerator. So, only back the amount you want and freeze the dough for fresh batches when you need them in the future