March 24, 2013

Peanut Butter Cookies

I LOVE peanut butter!  I've always LOVED peanut butter cookies!  I can't believe how little I make them for my kids (like twice).  I just can't wrap my mind around putting a whole cup of shortening in a cookie, like many of the recipes call for.  So I rounded up my two little girls and we came up with a new recipe that really turned out great!  I showed my 6-year-old how to brown butter.  I think that really added to the flavor, and a little cream cheese was just what we needed to soften them up a bit.  They were yummy!  We'll definitely be making these again!

2 tablespoons browned butter, cooled
2 tablespoons vegetable shortening
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup smooth peanut butter (not all-natural)
(I used Jif)
2 tablespoons light cream cheese
1-1/2 cups all purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons water

Preheat the oven to 350 degrees.  Lightly spray two baking sheets with cooking spray.  Brown 2 tablespoons butter in a small pan over low heat.  Be careful not to let it burn, but you definitely want it to turn a nice golden brown color and have a caramel smell.  Set aside to cool.  (You can speed this up by using an ice water bath.)  In a large bowl of a stand mixer, beat together the browned butter, shortening, sugars, egg, vanilla, peanut butter, and cream cheese.  Beat until smooth.  In a small bowl, combine the flour, baking soda, and salt.  Whisk together, then add to the peanut butter mixture.  Beat gently until well combined. Add the 3 tablespoons of water and mix until the batter comes together.  Use a tablespoon or small cookie scoop to drop onto prepared baking sheets.  Allow 2" between cookies.  (You can also roll cookies in granulated sugar first.)  Use a fork to flatten cookies, making a cross-hatch design.  Bake for 10 to 12 minutes, until they're barely beginning to brown around the edges.  Remove from oven and cool on rack.

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