Peanut Butter Cookies

Yield: 3 lbs 12 oz

Equipment:

• 1 - Mixer
• 1 - Paddle Attachment
• 1 - Rubber Spatula
• 1 - Ice Cream Scoop
• 1 - Sifter
• 3 - Half Size Sheet Trays
• 2 - Parchment Paper

Ingredients:

• 12 oz Butter, softened
• 8 oz Sugar, granulated
• 8 oz Sugar, light brown
• 12 oz Peanut Butter
• 5 g Salt (if using unsalted peanut butter
• 4 oz Egg, whole
• 10 g Vanilla Extract
• 1.5 lb Pastry Flour
• 5 g Baking Soda

Instructions:

1. Preheat oven to 375°F.
2. In stand mixer with paddle attachment, cream together butter, sugars, peanut butter, and salt (if using).
3. Mix in eggs and vanilla, a bit at a time.
4. Sift together the pastry flour and baking soda. Incorporate into the mixer. Be careful to not overmix.
5. Scoop dough with the ice cream scoop onto a parchment lined sheet tray.
6. With a greased fork, press a criss-cross pattern to slightly flatten the cookies.
7. Bake for 11-14 minutes or until golden brown on the edges.

Notes:

• You can substitute any nut butter to make a different type of cookie. My favorite is Walnut Butter.
• I prefer to use my own Peanut Butter recipe.
• Taking the cookies out with golden brown edges will result in a chewy cookie. For more crunchy, bake slightly longer.
• I tend to use the pattern 3-2-3-2-3 for the cookies on the tray for best spacing.
• If the cookies spread out too much, the butter is too warm, try chilling the cookies in the refrigerator for 5-10 minutes before baking.