This is the time of year when it is popular to cut the sugar and replace with green salad and juice right? No do not get me wrong, I love the salad and green juice, but I think a small dessert is Ok. I have always been someone who prefers to allow sweets in small amounts relative to cut all together , so portion control is a must. When I have a sweet tooth, I love being able to cook a little something I like without 2 dozen cookies sitting around, waiting to be given to friends and neighbors.
Enter the fabulous cookies. A player actually asked me to create a small batch of cookies with peanut butter after the perfect love Cookie chocolate chip for two recipe I shared last few years. I hope these include the Bill, they do that for me. This is really my perfect biscuit: crisp outside with a super soft and soft middle. They are so perfect dipped in a glass of milk I ate 3/4 of Lot 2 serving me .. (all in the name of acceptance tests!)
This recipe gave 3 good sized biscuits for me, but I confess to nibble on a little paste. I think normally you might expect 4 3-inch biscuits, perfectly portioned for 2 ... (or one?) What makes this so amazing is the egg yolk egg white without accompanying. I really think this is the key to the perfect texture in a cookie. So much so, I am tempted to quadruple this recipe using all the yellow to see how it works. Egg whites add fluff, but I'm not one who needs that in a cookie. Give me crisp and chew and I'm a happy camper. Anyway, I'll experiment with the full version of size at another time. For now- find a friend, do these and spread a little love to cookies!
- 2 tablespoons butter, softened [sucreblanc
- 2 tablespoons creamy peanut butter
- 2 tablespoons (and even more for rolling)
- 2 tablespoons brown sugar (light or dark is fine)
- 1 egg yolk
- ⅛ c vanilla extract
- ¼ cup plus 1 tablespoon of flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 1 bit ½ teaspoon baking soda *
- Preheat oven to 375F. Prepare a small baking sheet with paper sil-pat or parchment.
- In a small bowl using the back of a spoon or a whisk, cream the butter and peanut butter. Stir until smooth and combined.
- Add the sugar and stir until smooth. Follow with the egg yolk and vanilla, stirring or whisking until combined and the batter is free of lumps.
- Sprinkle the flour, baking powder, salt and baking soda on the peanut butter mixture gently stir until just combined streak.
- Pop the dough in the freezer for 5-10 minutes, or just enough time to make it easier to handle.
- Scoop the dough into 3-4 equal portions and roll in sugar. Place on cookie sheet 2 inches. And cook for 9-10 minutes or until edges are golden brown.