I have to admit I've never been the biggest fan of peanut butter. I eat it on toasts that's it. When I buy a jar at the grocery store it usually lasts a long time!
I was never a huge fan of peanut flavor either, like in sauces and all. And as much as I love chocolate, the two together was never my thing. Reese's PB cups don't do anything for me. Sorry...BUT. Peanut butter cookies I like. They're so smooth and sweet and salty. The downfall of them is the amount of fat that's in there. I remember when I'd go visit my grandma she'd keep them a cookie box lined with paper towel that would get drenched in oil. The traditional recipes call for commercial peanut butter AND shortening. Not good.
SO when I found this recipe in Sarah Philips' "Healthy Oven" I had to try it. And I have to admit, they're amazing. And the fat amount is a lot less than grandma's cookies. Plus by using natural peanut butter it assures you there's NO shortening in here! (because we all know commercial PB is loaded with that shtuff...)
Today I thought I'd get over this whole "pb and chocolate" non-sense and add some chocolate on those cookies. It works nice. I admit, they go together quite nicely...but I still won't eat Reese's cups. Not when I can have these!!:
1 cup all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
3/4 cup natural peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 TBSP unsalted butter at room temperature.
1 TBSP light corn syrup
1 TBSP vanilla extract
3 ounces semi-sweet chocolate (for dipping)...(optional but recommended!!)
Preheat the oven at 350F and set the rack in the middle.
Mix the flour, baking soda and salt in a small bowl. Set aside.
In another bowl, using a mixer or a spatula (spatula in my case...my grandma never had a mixer...),beat the peanut butter, sugars and butter until well mixed. Add in the egg, corn syrup and vanilla.
Add the flour mixture in 2 batches.
*You'll notice the dough will not come together quite nicely in a big ball, but don't worry. That's ok...
Roll the "dough" into little balls, about 1 teaspoon worth for each ball. Place on an oiled cookie sheet, about 1 inch appart. With a fork, press on the dough balls to create that cute peanut butter cookie pattern we all know and love...
Bake for 8-10 minutes. Cool them on the sheet for a minute and transfer to a rack.
*If you need to make 2 batches I suggest you get the littl' balls ready while the first batch is in the oven...saves time...just saying..!
Now. To take it to the next level, melt some chocolate in the micro-wave and dip each cooled cookie until the top in coated. As I said you can skip this step but why would you??
Don't they look so cute?
Grilled Corn Nachos
4 days ago