These are simple peanut butter cookies that I like to make.
- Carbohydrate 22.6485644444444 g
- Cholesterol 18.7388888888889 mg
- Fat 5.34714222222222 g
- Fiber 0.294000005192227 g
- Protein 1.33955555555556 g
- Saturated Fat 3.296646 g
- Serving Size 1 1 Serving (33g)
- Sodium 57.472 mg
- Sugar 22.3545644392522 g
- Trans Fat 0.414108222222221 g
- Calories 142 calories
Step-by-step
- Cream butter and sugar. Mix in egg. Add peanut butter. Add baking soda. Add flour.
- Form dough into balls and place on cookie tray. Mark the cookies with a fork crisscross cross.
- Bake at 350 for 10-12 minutes
Golden-brown edges with sandy, tender centers define a well-baked peanut butter cookie that resists crumbling apart under its own weight. Achieving this texture requires managing the fat and sugar emulsion before any flour enters the mixing bowl. When butter and sugars are beaten together on medium speed until the mixture turns pale and fluffy, microscopic air pockets form to guarantee an even crumb structure during baking at 350 degrees Fahrenheit.
Creaming insufficient air into the fat leaves the dough dense, preventing the chemical leavening from lifting the heavy mass effectively. Incorporating the peanut butter only after the egg has emulsified into the creamed butter prevents the emulsion from breaking and separating. Pressing the dough balls with a tined fork creates the signature crisscross pattern while flattening the mounds to a uniform half-inch thickness, which ensures the ten-to-minute baking window cooks the center through without burning the exterior sugars.
Pair these rich baked goods with an unsweetened cold glass of whole milk to balance the concentrated lipids and dense sweetness. Swapping half the white sugar for dark muscovado will yield a chewier bite due to the extra molasses content.
