Amazing cookie secrets revealed!
Candy and chocolate may be the domain of Easter, Halloween, and Valentine’s Day, but there’s no holiday more synonymous with cookies than Christmas. Every family has their favorites, the recipes that are dusted off in early December and baked by the multi-dozen.
Cardiac electrophysiology technologist and Playboy Club model Ana Carolina’s favorites are these timeless peanut butter cookies. This recipe is by a classic by Sally’s Baking Addiction, but Ana’s added a special sexy spin to it. Which is to say, she’s making them. There may no be competing with fresh baked cookies served by a Playboy model, but you still may just capture some culinary magic in your own kitchen with this recipe.
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Peanut Butter Cookies
Ingredients:
- 1 and 1/3 cups (170g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar, plus 1/2 cup (100g) for rolling
- 1 large egg, at room temperature
- 3/4 cup (about 185g) creamy peanut butter (see note)
- 1 teaspoon pure vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line a baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together the dry ingredients.
- Using a stand mixer or hand mixer, cream the butter and peanut butter together until combined. Add the sugars and beat until creamy and smooth.
- Add in the egg and vanilla extract. Mix until combined.
- Add dry ingredients and mix until just combined. Don’t over mix the dough.
- Take about 2 tablespoons of dough and form a cookie dough ball. Roll in granulated sugar until well coated. Place on prepared baking sheet, about 2-inches apart.
- Bake the cookies for 9-10 minutes or until they are golden at the edges and just set. Don’t over bake, the cookies will set up as they cool. If you over bake the cookies won’t be soft, and we are going for a soft and chewy peanut butter cookie.
- Remove pan from oven and let cookies cool on the baking sheet for 4-5 minutes. Transfer to a cooling rack and cool completely.