This week’s SMS was chosen by Stephanie of Ice Cream Before Dinner: chewy peanut butter cookies! I don’t make peanut butter cookies all that often, but I really enjoy them. I’d actually tried this recipe back in March when I made these cookies to bring to one of Shane’s races. They were a big hit then so I figured I’d make them again this weekend.
There were two things that stuck out in my mind from my experience making them in March. First, the dough was pretty sticky so I had trouble flattening it and using the fork to make the trademark peanut butter cookie crosshatch. This time, I had the most success by dusting the top of each cookie with a little flour before flattening and making the crosshatch. Melissa suggests dipping the fork in flour but that didn’t work for me.
Second, the recipe calls for baking the cookies 10 minutes. I found that was nowhere near enough time – at 10 minutes, the cookies were bordering on raw in the middle. Having learned my lesson last time, I baked the cookies for 14-15 minutes this time and they were perfect! They were still very chewy and soft with just the right amount of peanut butter flavor.
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