Something nice for your DH!
Providing he behaved this week, this is a nice thing to surprise DH with:
PEANUT BUTER COOKIES
Thick, soft and dotted with nuts, these peanut butter cookies are to-die-for. For the best results, purchase a good-quality natural peanut butter without additional sweeteners or preservatives. Using dark brown sugar not only adds a richer flavor, but the extra molasses in the sugar contributes to the cookies’ softness. If desired, flatten the cookies with a fork to produce the traditional crisscross pattern.
1 cup unsalted butter, melted, cooled
1 cup sugar
1 cup packed dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup crunchy peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped unsalted roasted peanuts
1. Heat oven to 375°F. Line 3 to 4 baking sheets with parchment paper.
2. In large bowl, whisk together melted butter, sugar and brown sugar. Whisk in eggs and vanilla until well-blended. Stir in peanut butter. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in peanuts.
3. Use #16 cookie scoop or 1/4 cup measure to scoop up balls of dough; place on baking sheets, leaving 2 to 3 inches between cookies. Flatten gently into 3-inch rounds.
4. Bake 12 to 14 minutes or until light golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.
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PEANUT BUTER COOKIES
Thick, soft and dotted with nuts, these peanut butter cookies are to-die-for. For the best results, purchase a good-quality natural peanut butter without additional sweeteners or preservatives. Using dark brown sugar not only adds a richer flavor, but the extra molasses in the sugar contributes to the cookies’ softness. If desired, flatten the cookies with a fork to produce the traditional crisscross pattern.
1 cup unsalted butter, melted, cooled
1 cup sugar
1 cup packed dark brown sugar
2 eggs
2 teaspoons vanilla extract
1 cup crunchy peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped unsalted roasted peanuts
1. Heat oven to 375°F. Line 3 to 4 baking sheets with parchment paper.
2. In large bowl, whisk together melted butter, sugar and brown sugar. Whisk in eggs and vanilla until well-blended. Stir in peanut butter. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in peanuts.
3. Use #16 cookie scoop or 1/4 cup measure to scoop up balls of dough; place on baking sheets, leaving 2 to 3 inches between cookies. Flatten gently into 3-inch rounds.
4. Bake 12 to 14 minutes or until light golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.
