With the price of peanut butter getting ready to
skyrocket, what better time to bake an enormous batch of peanut butter cookies? But, the belly wants what it wants, and what it wanted was peanut butter cookies. I am no peanut butter snob, but I can taste the difference between Skippy and Jif. I know a spoonful of Peter Pan when I taste one. I won't buy store brands because they never get it right. Ok, maybe I am a peanut butter snob. When I was a kid,
choosy mothers chose Jif, but my mom inevitably picked Skippy and my grandmother always had a jar of Peter Pan.
Recently, I have been buying the
Smart Balance brand. It started with a coupon, but continues because I really like the deep roasted flavor. You open the jar, and it's three shades darker than any other peanut butter, smells roasty and delicious, isn't too sweet, and has just the right amount of salt. However, my latest jar was a huge tub of Planter's. Yes, Mr. Peanut makes peanut butter. It's not quite as deep and rich as the Smart Balance, but it was pretty cheap (again, it all comes down to the coupon).
So, when you google peanut butter cookie recipes, you get endless claims that
these cookies are the world's best, the ne plus ultra, the apex, the epitome, the whatever best-est synonym came up in the thesaurus. It all depends on what you like, I guess. I like these. They are not fancy, they are just easy and peanut buttery. And whole wheaty, which obviously makes them health food. You probably should eat two. Or three. But then you need to give the rest away, a dozen at a time.
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| Everything you need to get baking! |
What You Need
- 125g (1 cup) white whole wheat flour
- 150g (1¼ cup) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 225g (2 sticks, ½ lb) butter
- 340g (12 oz, 1¼ cups) peanut butter
- 140g (¾ cup) granulated sugar
- 150g (¾ cup, packed) light brown sugar
- 2 eggs
- 2 tsp vanilla butternut extract
- 2 TBS granulated sugar (for rolling dough balls)
