Peanut Butter Cookies

Description

The origin of cookies in America can be traced back to the 17th century, with the arrival of Dutch settlers. A recipe for peanut cookies first appeared in the early 20th century, in a peanut cookbook published by George Washington Carver, with the goal of promoting the cultivation of peanuts as a crop. The first recipe for this cookie that included peanut butter, as opposed the original that was made with chopped peanuts, appeared 20 years later, along with the iconic fork marks on top.

Ingredients

(Makes 16 cookies)

• 2 ¼ cups flour (280 g)

• 1 cup peanut butter (250 g)

• 2 eggs

• 8 tbsp unsalted butter, at room temperature (112 g)

• ½ cup white sugar + 1/2 cup for rolling (200 g)

• 1 cup brown sugar (180 g)

• ½ tsp baking powder (3 g)

• ½ tsp salt (3 g)

• 1 tsp vanilla extract (5 ml)

Preparation

In a bowl, add the flour, salt and baking powder. In another large bowl, add the butter, sugar and brown sugar. Using a stand mixer or electric beaters, cream the butter and sugar together for about 4-5 minutes. Then add the peanut butter, vanilla and eggs and mix for another 30 seconds. Slowly incorporate the dry ingredients into the wet, and mix just until combined. Transfer dough to a container and rest in the fridge for 12-24 hours.

Preheat oven to 350 degrees. Using an ice cream scoop, scoop the dough into your hands and roll into a ball. Coat the dough balls in the sugar, then place on a baking sheet. Using the back of a fork, make an indentation on the top of the dough in a cross shape. Bake for around 12 minutes and allow to cool before eating.

Notes

• A popular variation of this cookie can be made by placing a chocolate Hershey Kiss in the center, immediately after baking.