Alice Medrichs Peanut Butter Cookies Recipes

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ALICE MEDRICH'S PEANUT BUTTER COOKIES



Alice Medrich's Peanut Butter Cookies image

From Alice Medrich's Cookies and Brownies book, this is a great, easy-to-make recipe that produces a rich flavored peanut butter cookie, with a shortbread-like texture. Use cookie stamps and other kitchen tools to create simple, elegantly designed cookies -- this is a real crowd pleaser!

Provided by aloha808

Categories     Dessert

Time 45m

Yield 36-60 cookies

Number Of Ingredients 9

1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
8 tablespoons unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 teaspoon salt
1 egg, large
1 teaspoon vanilla extract
1 1/4 cups chunky peanut butter, natural style

Steps:

  • Combine Flour and Baking Soda with wisk; set aside.
  • In a large bowl, use an electric mixer to combine the Butter, both Sugars and Salt until smooth and creamy, not fluffy.
  • Add the Egg, Vanilla and Peanut Butter and mix until thoroughly blended.
  • Add the Flour Mixture and stir with wooden spoon, just until incorporated.
  • Wrap and refrigerate the dough for at least 2 hours.
  • Using a small ice cream scoop (1 to 1-1/2 inches), form dough into balls. Place 2-inches apart, flatten slightly, and use a cookie stamp, or tines of a fork to decorate the top of the cookie.
  • Bake for 14 to 16 minutes in preheated 325° oven until firm to the touch and golden brown on the bottom.
  • Cool cookies completely before stacking and storing. May be stored in airtight container for at least 2 weeks.
  • Makes 3 - 5 dozen cookies, depending on size of scoop.
  • NOTE: Prep time does not include 2 hours to chill dough.

Nutrition Facts : Calories 116.9, Fat 7.2, SaturatedFat 2.4, Cholesterol 12.7, Sodium 96.9, Carbohydrate 11.2, Fiber 0.8, Sugar 6.5, Protein 2.8

ALICE MEDRICH'S CHOCOLATE CHIP COOKIES



ALICE MEDRICH'S CHOCOLATE CHIP COOKIES image

Categories     Cookies     Chocolate

Number Of Ingredients 10

2-1/4 cups (10.125 oz) a-p flour
1 tsp baking soda
½ pound (2 sticks) unsalted butter, melted and still warm
¾ cup (5.25 oz) gran sugar
¾ cup (5.25 oz) packed brown sugar
1 tsp vanilla
1 tsp salt
2 large eggs
2 cups (12 oz) choco chips or chunks
1 cup (3.5 oz) coarsely chopped walnuts or pecans

Steps:

  • In large bowl combine melted butter w/sugars, vanilla and salt. Mix in eggs. Stir in flour mix just til all ingreds moistened. Stir in choc and nuts. Let dough stand 1-2 hours or (best) overnight. Oven to 375. If in fridge, dough should soften. Scoop rounded tbsps of dough 3" apart on unlined sheets. Bake 9-11 mins, til golden at edges and no longer wet looking on top. Rotate pans. Remove from oven and let firm up on pan 1-2 mins. Cool completely. Keep several days. Alternative: Whole Wheat - substitute equal measure of whole wheat pastry flour for a-p and increase nuts to 1-1/2 cups (5.25 oz).

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