I myself am not a huge PB fan but my sister is and I wanted to make her her favorite cookies. While she hasn't had them YET (it's 2AM and she's sleeping), I had not one, not two, but three of these delicious cookies!
I cut the recipe to yield a dozen cookies (but I actually got 2 dozen) using the 1tbs scooper. For the dozen cookies I used 3/4 C of chunky PB and used 1.5 C of flour (or 1C + two 1/4 cups). I also froze my baking pan for 5-10 min while I rolled the balls placed them in sugar. I also know some people have trouble with the cookies, being "flat" if you make them less than 1/2" thick you'll get thin cookies. Also if they "spread wide" it could be your butter or you have too much wet ingredients. Once you chill the dough it shouldn't spread too much, so what you put in the oven is what you'll come out with.
I have a convection oven, so if you have one lower the temp to 350°F and put the timer for 8 min. I actually opened the door for about 15-20 sec and left it in there for another min. I've never made PB cookies before so I wasn't sure how "dark" they get. But my cookies came out PERFECT! I also let them rest on the cookie sheet for about 2-3 min then moved them to a plate.
I omitted putting vanilla like some posters recommended. I believe that vanilla is really strong and would take away from the PB taste. Plus you wouldn't need the vanilla if you put more PB like others suggest. Let the PB stand out! No need to "enhance" the flavor :)
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I myself am not a huge PB fan but my sister is and I wanted to make her her favorite cookies....