Читать книгу Baking Favorites - Williams Sonoma - Страница 21

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cups (7 oz/220 g)

all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

½ cup (4 oz/125 g) unsalted

butter, melted and cooled

½ cup (4 oz/125 g)

granulated sugar

½ cup (3½ oz/105 g) firmly

packed light brown sugar

1 cup (10 oz/315 g)

creamy peanut butter

1 large egg

1 teaspoon pure vanilla extract

MAKES ABOUTMAKES ABOUT

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Peanut Butter Cookies

Don’t worry if all you have on hand is chunky peanut butter. This easy recipe will still work fine.

To give these old-fashioned cookies a decorative finish, bake and cool them as directed, then use a

spoonful of melted chocolate of your choice to fill in the grooves created by the fork tines.

In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter,

granulated sugar, brown sugar, peanut butter, egg, and vanilla on low speed until well

combined, about 3 minutes. Stop the mixer and scrape down the sides of the bowl. Add the

flour mixture and beat on low speed until combined, about 1 minute. Cover the bowl and

refrigerate until the dough is firm, about 2 hours.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

Shape the dough into 1-inch (2.5-cm) balls and place on the prepared baking sheet, spacing

the cookies about 2 inches (5 cm) apart. Using the tines of a fork dipped in flour, flatten

each ball slightly and make a pattern of parallel indentations.

Bake until the cookies are golden brown, 10–12 minutes. Transfer the baking sheet to a wire

rack and let the cookies cool on the sheet for 3 minutes, then transfer the cookies to the

rack and let cool slightly before serving.

TIP To measure the peanut butter, spray a measuring cup with nonstick cooking spray, then

spoon the peanut butter into it. The peanut butter will slip out of the measuring cup easily,

and the measuring cup will clean up effortlessly.

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COOKIES, BARS & BROWNIES