My coworkers keep giving me a hard time because I never bring in baked goods. Sorry that I’m usually spending my cooking time for dinner to feed MYSELF and not you people, but alas, I decided tomorrow was as good a day as any for peanut butter cookies.
Peanut Butter Cookies
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp kosher salt
1/2 cup unsalted butter, room temp
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/2 tsp vanilla extract
1 large egg
1/2 cup plus 2 tbsp peanut butter (chunky or smooth will work)
Preheat your oven to 350 deg F. Line your cookie sheets with a Silpat or parchment paper.
Sift together the flour, baking soda and salt.
In the bowl of a stand mixer with the paddle attachment, combine butter, granulated sugar, brown sugar and vanilla.
Beat on high until light and fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula, add the egg and continue to beat on medium speed until incorporated.
Add the peanut butter and mix on medium/low speed until combined. Add the dry ingredients and mix until combined.
Oui oui! It’s my first foray into the art of bread making and went for it by making the French bread recipe from Emily Ansara Baines’s “The Unofficial Hunger Games Cookbook”, a gift from my dear friend and twin Scully (note: she is not actually my twin).
The recipe calls for dousing the finished loaves in honey butter, so really, there was no going wrong with this bread. It does take some work (and time), but the result is pretty satisfying.
Makes 2 loaves.
5 1/2 cups all-purpose flour
1 package (or 5 teaspoons) active dry yeast
2 tbsp butter, softened
3 tsp salt
2 cups warm water
1 tbsp cornmeal (i was out of it)
1 tbsp water
2 tbsp butter
1 tbsp honey
In the bowl of a stand mixer and the paddle attachment, combine 2 cups of the flour, the softened butter and the salt. Slowly add the water to make a gross watery floury swamp. Beat until it’s sort of blended. Change to the dough hook and then start adding the flour.