Behind the Recipes
Peanut Butter Cookies by Divya Gugnani
Makes 4 dozen servings
INGREDIENTS:
1 cup creamy peanut butter (not natural)
3/4 cup sugar
1 large egg at room temperature
1 teaspoon baking soda
1/2 cup peanuts, coarsely chopped
PREPARATION:
1. Preheat oven to 350 degrees F., with racks in upper and lower thirds.
2. Beat together peanut butter and sugar in a medium bowl with an electric mixer until combined well, about 2 minutes. Beat in egg and baking soda until well combined.
3. Place chopped peanuts in a shallow bowl. Roll level teaspoons of dough into balls, then roll in nuts to coat.
4. Arrange balls about 1 inch apart on 2 ungreased baking sheets.
5. Bake cookies, switching position of sheets halfway through, until puffed and cracked, about 10 minutes. Cool on baking sheets for 2 minutes, then transfer to racks to cool.
Cooks' note: Cookies keep in an airtight container at room temperature for up to 5 days.
Photo courtesy of bakingncooking.wordpress.com
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