Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup chopped peanuts
- 1/2 cup semi-sweet chocolate chips
Special Equipment Needed:
- 2 large baking sheets
- Parchment paper
- Electric mixer
- Medium bowl
- Small bowl
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together butter, peanut butter, and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Gradually blend in the dry ingredients until just combined.
5. Fold in peanuts and chocolate chips.
6. Roll dough into 1-inch balls and place on prepared baking sheets. Flatten each ball slightly with a fork.
7. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 8-10 minutes
Temperature: 375°F (190°C)
Serving Size: Makes about 2 dozen cookies
Nutritional Information:
Calories: 200 kcal
Carbohydrates: 24 g
Protein: 5 g
Fat: 10 g
Saturated Fat: 4 g
Cholesterol: 25 mg
Sodium: 150 mg
Potassium: 90 mg
Fiber: 1 g
Sugar: 15 g
Vitamin A: 4.5 %
Vitamin C: 0.1 %
Calcium: 2 %
Iron: 4.3 %
Substitutions for Ingredients:
- Butter: Margarine or coconut oil
- Peanut Butter: Almond butter or sunflower seed butter
- White Sugar: Coconut sugar or maple syrup
- Brown Sugar: Coconut sugar or maple syrup
- Chopped Peanuts: Chopped almonds or walnuts
- Semi-sweet Chocolate Chips: Dark chocolate chips or white chocolate chips
Variations:
- Add 1/2 cup of raisins or dried cranberries
- Replace the peanuts with 1/2 cup of chopped pretzels
- Replace the chocolate chips with 1/2 cup of butterscotch chips
Tips and Tricks:
- For a softer cookie, bake for 8 minutes. For a crunchier cookie, bake for 10 minutes.
- For a more intense peanut butter flavor, use natural peanut butter.
Storage Instructions:
Store cookies in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
Reheat cookies in a 350°F (175°C) oven for 3-5 minutes.
Presentation Ideas:
Serve cookies on a platter with a variety of other cookies for a dessert spread.
Garnishes:
Garnish with a sprinkle of chopped peanuts or chocolate chips.
Pairings:
Pair with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
Serve with a scoop of ice cream or a slice of cake.
Troubleshooting Advice:
- If cookies are too dry, add a tablespoon of milk to the dough.
- If cookies are too crumbly, add an additional tablespoon of butter.
Food Safety Advice:
Store cookies in an airtight container at room temperature and consume within 1 week.
Food History:
Peanut butter cookies have been a popular treat since the early 1900s. The first recipe for peanut butter cookies was published in the Boston Cooking School Magazine in 1903.
Flavor Profiles:
These cookies have a sweet and nutty flavor with a hint of chocolate.
Serving Suggestions:
Serve as an after-school snack or as a dessert.
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