Peanut Butter Cookies

peanut cookies.

I bought a bottle of home-made peanut butter from Ate Belen, our school canteen cook. Some of it was used for our vegetarian kare-kare, some as spread and some I used for the peanut butter cookies. This is one of the results from my out-of-curiosity’s sake and unhappily, it was a failure. If I would follow my cookie standard, they ought to be crispy outside yet chewy inside. They were neither crisp nor chewy. They were too soft and too light and if I let them in the oven for another minute, they surely get burned. Candy (the spaghetti queen) and the gang loved it though. Maybe, I should have had the mixture chilled in the ref for hours because it was sloppy when I molded it with my hand. I said so, I said so. Sigh. Still glad I was, it took only hours for them to vanish – all in their ravenous tummies. Well, you might still want to try this one, just make sure to put the mixture in the ref for several hours, do some changes and tell me of your results.

PEANUT BUTTER COOKIES

1 1/4 cup flour
1 tsp. cinnamon powder
1/2 tsp. baking powder
1/2 tsp. baking powder
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup peanut butter
1 egg, well-beaten
1 tsp. vanilla
1/4 salt

Preheat oven to 350F degrees.
Sift flour, cinnamon powder, salt, baking powder, baking soda. Set aside.
In a separate bowl, cream butter, peanut butter, brown and white sugar. Add egg and vanilla.
Pour in flour mixture. Using your hands, roll a teaspoon of the mixture and flat each cookie with a fork to make a criss-cross pattern – a sign that you are about to wolf a peanut butter cookie.
Bake for 15 minutes.

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