Grandad Danner's Favorite Peanut Butter Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 30 cookies
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup firmly packed dark brown sugar
- 1 1/4 cups unbleached all-purpose flour
- 1 cup peanut butter chips
- 1/2 cup firmly packed light brown sugar
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- Carbohydrate 15 g(5%)
- Cholesterol 15 mg(5%)
- Fat 11 g(17%)
- Fiber 1 g(4%)
- Protein 4 g(8%)
- Saturated Fat 4 g(18%)
- Sodium 73 mg(3%)
- Calories 167
Preparation Preheat oven to 350°F. Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugars. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in the peanut butter chips. Roll the mixture into golf ball-sized balls (about 1 1/2 tablespoons). At this point you can roll them in granulated sugar or you can press each cookie down with the tines of a fork. Either way, bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving. Reprinted with permission from My Father's Daughter by Gwyneth Paltrow, (C) © 2011 Grand Central Life & Style
Preparation Preheat oven to 350°F. Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugars. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in the peanut butter chips. Roll the mixture into golf ball-sized balls (about 1 1/2 tablespoons). At this point you can roll them in granulated sugar or you can press each cookie down with the tines of a fork. Either way, bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving. Reprinted with permission from My Father's Daughter by Gwyneth Paltrow, (C) © 2011 Grand Central Life & Style
