I get my love of cooking and baking from the women in my family. For as long as I can remember, my mom, grandmothers, and aunts have been cooking delicious meals and baking from scratch. Since I’ve started this blog, I received more cookbooks and recipes than ever from my family and friends. They are funding my habit, I guess. šŸ˜‰Ā 

About every week or so, my grandmother sends me recipes she’s seen in magazines or newspapers that I might be interested in. It’s so nice of her and I’m grateful to have someone else on my “research” team.Ā 

A few week’s ago,Ā my grandmotherĀ sent me a recipe for Dorie Greenspan’s Peanut Butter Cookies that was printed in Parade magazine. Dorie Greenspan is a pretty famous baker and I’m a sucker for anything peanut butter so I baked these over the weekend.Ā These are classic peanut butter cookies – soft in the middle anc crunchy on the outside. I can see myself making them again and again.

I followed the recipe are written except I didn’t chill the dough overnight but rather baked the cookies right away. What can I say, I’m impatient when it comes to baked goods.

Peanut Butter Cookies (from Dorie Greenspan)

Makes 60 cookies

Ingredients:

2.5 c. all-purpose flour

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

2 sticks unsalted butter, softened

1 c. peanut butter (not natural)

3/4 c. sugar

3/4 c. packed brown sugar

2 large eggs

More sugar, for rolling

Preparation:

1. In one bowl, whisk together the flour, soda, powder, and salt. In another bowl, beat the butter, peanut butter and both sugars for 2 minutes. Gently blend in the dry ingredients.

2. Divide in half, wrap, and chill over night (I didn’t do this). Shape scant tablespoons of dough into balls, roll in sugar and place 2 inches apart on lined baking sheets. Press each with fork tines.

3. Bake at 350*F for 12 minutes, until cookies are golden. Transfer to cooling racks.

Chocolate Drizzle (optional but encouraged)

Because everything is better with chocolate, I had to incorporate it into this cookies. To do so, IĀ melted about a 1/4 cup of GhiradelliĀ dark chocolate chips in the microwave (10 seconds at a time, stirringĀ in between, until smooth). To the melted chocolate, I added about a teaspoon of corn syrup and stirred until the mixture was well blended. Using a fork, I drizzled the chocolate over the cookies and refrigeratedĀ them until the chocolate hardened (about 10 minutes). Delish!

On a side note, as I mentioned last week I saw the Valentine’s Day movie on Friday. It was cute! I enjoyed it and there were even a couple surprising scenes. I love a feel good movie, any day!

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