Whipped Peanut Butter Cookies

Whipped cookies are usually reserved for shortbreads, or meringues, so to think of a, rich, hearty cookie like a peanut butter one seems absurd! I stumbled upon this becoming a light, airy, whipped dough by accident. I never seem to focus on one singular task at once, I always have three or more going at the same time, especially when it comes to baking! I had started this recipe and let it mix longer than I intended. With softened butter and peanut butter blending together longer, it created a lighter, whipped base that the rest of the ingredients incorporated into beautifully. I watched the baking time closely as I was a little concerned with such a different dough, but the end result was a slightly crunchy cookie, with a soft, melt in your mouth middle that was just simply, perfect!

Ingredients

1/2C Butter, softened

1/2C Peanut Butter

1/2C Sugar

1/2C Brown Sugar, firmly packed

1 Egg

1 1/4C Flour

1/2tsp baking powder

1/2tsp baking soda

Dash of salt

Directions

Start by preheating the oven to 375F. The start mixing your butter. Mix until there are no big lumps. Add the Peanut Butter and mix until it looks smooth and well blended like this:

Then mix in both sugars. Blend them well until the sugar is incorporated and there are no lumps or big grains. Add the egg. As always, I prefer one bowl baking, so I add the baking powder and baking soda next. Toss in your dash of salt, then slowly start adding the flour. Shake a little flour in and give it time to mix into the dough before adding more. Once all the flour has been added and is mixed it, it’s time to bake. You want to blend your flour in well, but not over mix.

Use a non stick cookie sheet or line with parchment paper. Spoon the dough onto the sheet in tablespoon size balls. Take a fork and lightly flatten criss cross wise. These will flatten and spread a bit, so leave about 2″ in between cookies. Bake for 8-10 minutes, watching closely for the edges to begin to brown. With such a light dough, you want to be careful not to overbake as it can happen easily. Taking the cookies out, just as the edges turn golden will leave you with that soft, melt in your mouth middle. Once baked, let cool for a couple minutes, then finish cooling on a cooling rack. Seal tightly to keep freshness, or freeze in a sealed container to defrost at room temperature when needed,

Published by Krista

I'm a wife, mom of 2 kids, 2 cats and 1 giant puppy. Life gets crazy, but I wouldn't have it any other way!

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