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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 36 |
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Delicious peanut butter cookie with a silky nutty flavor and shortbread like texture. This dough is somewhat unusual in that it relies on both butter and oil in order to create a delightful consistency. You can easily make this cookies a bit larger, up to 1 1/4-inch, without changing the expected baking time. Ingredients:
2 cups all-purpose flour |
1 tablespoon all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup powdered sugar |
7 tablespoons packed light brown sugar (1/2 cup minus 1 tablespoon) |
1/2 cup chunky peanut butter |
1/2 cup canola oil |
6 tablespoons unsweetened butter, softened |
1 large egg |
1 1/2 teaspoons vanilla |
1/4 cup peanuts, chopped (optional) |
Directions:
1. Preheat the oven to 350°.
2. Prepare baking sheets with parchment paper or with a light coating of cooking spray.
3. In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
4. In a large mixing bowl, cream together the powdered sugar, brown sugar, oil, butter and peanut butter together for 2 to 3 minutes until light and fluffy. Add in the egg and vanilla and beat another 1 or less until combined.
5. Beat or stir in the dry ingredients until fully incorporated.
6. Using rounded tablespoons, shape dough into balls about 1-inch in diameter. Place balls on baking sheet and flatten using the bottom of a glass or use a fork tines to create a criss-cross pattern. If desired, sprinkle a bit of chopped peanuts on top. Since they do not spread much, you can fit 16 on a standard sized sheet.
7. Bake in the top third of a pre-heated oven for 5 minutes. Rotate the baking sheet and bake an additional 5-7 minutes, until the cookies have lightly browned on top. Remove from oven and allow to cool for 2 or 3 minutes. Place on cooling rack until fully cooled.
8. These can be stored in an airtight container for up to a week.
9. You can also freeze the raw dough and defrost in the fridge later.
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