Soft Peanut Butter Cookies Recipe: Irresistibly Chewy Delights
Introduction
In the world of sweet treats, few things can compare to the sheer delight of biting into a soft, melt-in-your-mouth peanut butter cookie. These delectable delights are an all-time favorite, perfect for satisfying your sweet tooth cravings or sharing with loved ones. If you’ve ever wondered how to make the perfect batch of soft peanut butter cookies, you’ve come to the right place. In this article, we’ll walk you through a step-by-step guide on crafting these irresistible, chewy treats that will have your taste buds dancing with joy.
Ingredients You’ll Need
Before diving into the baking process, let’s gather our ingredients. You’ll need:
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Optional Add-Ins
- 1 cup semisweet chocolate chips
- 1/2 cup chopped peanuts
Step 1: Preheat and Prepare
H2: Preheat Your Oven
The first step in creating the perfect soft peanut butter cookies is to preheat your oven. Set it to 350°F (175°C) and allow it to fully preheat while you prepare the cookie dough.
H2: Prepare Your Baking Sheets
While your oven preheats, line your baking sheets with parchment paper or lightly grease them to prevent sticking.
Step 2: Mix the Dry Ingredients
H2: Combine the Flour, Baking Powder, Baking Soda, and Salt
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that these dry ingredients are evenly distributed throughout the cookie dough.
Step 3: Cream the Wet Ingredients
H2: Cream Together Butter, Peanut Butter, and Sugars
In a large mixing bowl, cream together the softened butter, creamy peanut butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. This may take a few minutes, but it’s essential for achieving that perfect cookie texture.
Step 4: Incorporate Eggs and Vanilla
H2: Add Eggs and Vanilla Extract
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the pure vanilla extract until the dough is well-blended.
Step 5: Combine Dry and Wet Mixtures
H2: Gradually Add the Dry Mixture
Gradually add the dry ingredients mixture to the wet ingredients, mixing until just combined. Be cautious not to overmix, as this can result in tougher cookies.
Step 6: Optional Add-Ins
H2: Add Chocolate Chips and Chopped Peanuts (Optional)
For an extra layer of flavor and texture, you can fold in semisweet chocolate chips and chopped peanuts into the cookie dough at this stage. This step is entirely optional but highly recommended for those who love an added crunch and a hint of chocolatey goodness.
Step 7: Shape and Bake
H2: Form Dough Balls and Bake
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on each cookie with a fork to create a crisscross pattern.
Step 8: Bake to Perfection
H2: Bake Until Golden Brown
Place the cookies in the preheated oven and bake for 10-12 minutes or until they are lightly golden around the edges. Keep a close eye on them, as baking times may vary slightly depending on your oven.
Conclusion
And there you have it – a delightful batch of soft peanut butter cookies that are sure to please everyone’s palate. These chewy, peanut-buttery morsels are perfect for any occasion or as a simple indulgence whenever your sweet tooth calls.
FAQs
FAQ 1: Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a delightful crunch to your cookies.
FAQ 2: Can I substitute brown sugar with white sugar?
While brown sugar adds a unique flavor, you can use white sugar if needed. However, the taste and texture might slightly differ.
FAQ 3: How should I store these cookies?
Store your soft peanut butter cookies in an airtight container at room temperature for up to a week.
FAQ 4: Can I freeze the cookie dough for later?
Yes, you can freeze the cookie dough for up to three months. Just make sure to thaw it in the fridge before baking.
FAQ 5: Can I skip the chocolate chips and peanuts?
Certainly! The recipe is delicious even without these add-ins, offering a classic peanut butter flavor.
Now that you’ve mastered the art of creating these soft peanut butter cookies, it’s time to indulge in your culinary masterpiece. Enjoy your scrumptious cookies and share the joy with friends and family!
Source: thereciperebel.com
Chicken Saltimbocca in a Marsala Sauce recipe
Chicken Saltimbocca is a classic Italian dish that combines tender chicken cutlets with savory prosciutto and fresh sage. When paired with a rich Marsala sauce, this dish becomes an irresistible delight that's perfect for any special occasion or a cozy dinner at home. Let's dive into this mouthwatering recipe!
Ingredients
- Chicken
- 4 thinly sliced chicken breasts
- 8 slices of prosciutto, I used Trader Joe’s brand
- 8 slices of mozzarella cheese, I used a fresh ball of it and sliced it about 1/8 of an inch
- 12 slices of fresh sage
- ¾ cup of flour
- ¼ tsp. sea salt
- 3 tbsp. olive oil or enough to coat pan
- ¼ tsp. pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- Marsala
- 8oz Crimini mushrooms cleaned and chopped in thirds
- 1tbsp. olive oil
- ½ tsp. onion powder
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. dried Italian seasoning
- ½ onion finely diced
- 4 cloves of pressed garlic
- ¼ cup milk or heavy cream
- 1 ½ cup beef stock
- ½ cup dry Marsala wine
- Pinch of red pepper
- 1 tbsp. fresh parsley
Instructions
- I like to start by prepping all of the herbs and veggies and setting them aside, so then I don’t risk the chicken touching them.
- Take the chicken and I pound it thin with a tenderizer. If you haven’t done this before, I use a piece of plastic wrap, cutting board and a tenderizer. Place the chicken on the cutting board and then the plastic wrap on top of it. I then with good pressure tenderize the chicken breast on both sides. You want the thickness to be as even as you can so they cook evenly. Place them aside once they have been flattened.
- Get your large skillet (oven safe) add olive oil to coat the bottom of the pan and turn it on medium. Depending on how fast your stove heats up, you might only need to do this a minute or two before you cook. I used a large cast iron and that takes a few minutes for the whole pan to evenly heat.
- You’re going to need three plates. Put flour and dry seasonings on a plate and whisk them together. Then take each piece of chicken, place three slices of sage down on each piece of chicken and cover that with two pieces of prosciutto. You want to press it together well. Luckily, prosciutto is kind of sticky so it usually is pretty easy. Then gently coat both sides of the chicken in the flour mixer and place on a plate. Once your skillet is hot and ready, place two at a time in skillet prosciutto side down. Cook about 4 minutes each side. Make sure not to burn prosciutto but you want it crispy. When chicken is done, remove and place on a clean plate.
Sauce
- If the bottom of the pan doesn’t look too bad, you can just use the oil that’s already in it. If it looks too burnt, add a little water, scrape it, clean it out and start the next part fresh with 1 tbsp. of olive oil.
- Heat oil in the pan and add mushrooms and finely diced onion. Let them cook down for about 5 minutes till mushrooms start to brown and onions are soft. Add garlic and cook together for 1 minute. Add the Marsala wine to de-glaze the pan and use a wooden spoon scrape bottom of the pan. Then add beef stock and dry seasoning, omitting parsley. Cook this down for about 4 minutes then add milk or cream and stir. Cook for another minute and then taste for seasoning.
- Now it’s time to join them together. Take your chicken and nestle it into the sauce, prosciutto side up. Add slices of mozzarella on top and cook for 4 minutes. While this is cooking, turn on your top broiler. Place pan under broiler and melt cheese and little more. If you don’t have a broiler, you can just put a lid over the pan and the steam will melt the cheese. Sprinkle with parsley and you are all done!
- I like to serve it with garlic mashed potatoes and grilled veggies. It’s also great served over some buttered penne.