Awesometastic Peanut Butter Cookies

Maranda modified and combined a few different peanut butter cookie recipes to come up with this for my father when he visited as peanut butter cookies are his favorite.

Preheat oven to 375 degrees for these

Ingredients:

  • 2/3 cup butter, room temp or softenend, not melted
  • 1 1/2 cup peanut butter, chunky is better (I like Adams)
  • 1 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 1/2 cups all purpose flour
  • 2 eggs, large or jumbo size
  • 1 teaspoon vanilla (you can double the amount with impunity)
  • 1 teaspoon Baking Powder
  • 1 1/2 teaspoon Baking Soda
  • 1/2 teaspoon salt (I prefer Kosher, feel free to use what you fancy)

Directions:

  1. Cream together butter, sugar and peanut butter
  2. Add eggs one at a time, mixing in between each addition. Add vanilla.
  3. In seperate bowl mix flour, salt, baking powder and baking soda.
  4. Stir together dry into wet ingredients and refriderate for at least an hour or closer to 24. It keeps for a couple days
  5. Make cookies about the size of 1 1/2 Tablespoons to 2 Tablespoons, a good handful. Gently fork the top and sprinkle with white sugar (I believe I used bakers sugar for this)
  6. Bakes for 9 minutes
  7. Allow to sit for a moment on the cookie sheet and then scoop off to enjoy warm or cool on a wire rack to save for later (I have my cookie crock for just such a purpose)

Please note these are very soft, moist and cakey. If you prefer chewy peanut butter cookies that have more crunch then the peanuts in the peanut butter this recipe wont do it. If you enjoy them soft, moist and cakey and full of peanuty goodness then this is the recipe for you!

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PAXdoodles

Maranda modified a standard Snickerdoodle recipe one year to make about a gross of these for people at PAX.  They were well-received.

Preheat oven to 400 degrees

Ingredients:

  • 1 cup fat (butter of half butter, half shortening. I used butter)
  • 1 1/2 cup sugar (ultrafine bakers sugar worked really well)
  • 2 eggs, large
  • 2 1/2 teaspoon vanilla extract
  • 2 3/4 – 3 cups all purpose flour (depending on weather, how well mixed, consistency etc)
  • 2 teaspoon cream of tartar + 1 pinch more
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt + 1 pinch more
  • 3 Tablespoon ultrafine bakers sugar (for the outer coating)
  • Cinnamon (I used about 2 Tablespoons, go crazy and use more/less if you fancy. also outer covering )

Directions:

  1. cream together room temp fats and 1 1/2 cup sugar (you can cheat and microwave cold butter until soft enough to cream)
  2. add eggs one at a time then add vanilla
  3. blend together flour, cream of tartar, baking soda and salt in a separate bowl
  4. mix together your dry ingredients into your wet then chill in the fridge for about an hour
  5. mix sugar and cinnamon together in a small dish (plate, bowl, etc)
  6. shape dough into balls between 1 1/2 to 2 Tablespoons in size
  7. roll dough thoroughly in the cinnamon/sugar mixture and put on ungreased cookie sheet
  8. bake for 8 minutes
  9. remove from baking sheets and allow to cool on a rack.

In my personal opinion these were best the next day. =D Enjoy them how you will!

I recommend using teaspoons of your favorite vanilla and a half teaspoon of french vanilla extract for best flavor.

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