Baking Classics: Peanut Butter Cookies

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Baking Classics

The Technique

Peanut Butter Cookies

Everyday cookies may be prepared at a moments notice with pantry staples no less. Classic Peanut Butter Cookies are ideal to serve anytime whether they are to be offered for special festivities or for an afternoon treat. The signature cross hatch design over the top may be imprinted using a fork or a wooden pick– the choice is yours. Once baked, enjoy the cookies right away or allow them to cool completely, then freeze. Classic Peanut Butter Cookies are a wonderful addition to lunch bags or plan to feature them with other favorites such as Miniature Classic Chocolate Chip Cookies. Learn how to make this traditional baked good in your very own kitchen.

Classic-Peanut-Butter-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Pastry-Chef-RebeccaGordon-Birmingham-Alabama

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Classic Peanut Butter Cookies

makes 4 dozen

1/2 cup butter, softened
1 cup dark brown sugar
1 egg
2 tsp pure vanilla extract
2/3 cup creamy peanut butter
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp kosher salt
1/4 tsp ground cinnamon

Preheat the oven to 350 degrees. Cream the butter & the dark brown sugar on Medium speed until light and fluffy, about 3 minutes. Add the egg & the vanilla blending well. Add the peanut butter & mix on Low speed just until blended. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Whisk together the flour, the baking soda, the salt & the cinnamon in a small bowl. Add to the butter mixture & blend on Low speed just until combined. Freeze the mixture 10 minutes. Portion the dough using a 2 teaspoon-size cookie scoop & place on parchment paper-lined half sheet pans. Flatten the dough pieces using a juice glass to measure approximately 1 1/2-inches. Create a cross hatch design over the surface of each portion using a wooden pick. Bake 8 to 10 minutes or until lightly golden & puffy. Cool 10 minutes, then transfer to a wire rack. Cool completely.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
{testing notes}

How To Make Classic Peanut Butter Cookies

When making drop cookies, it’s a good idea to have several cookie scoop sizes available to portion the dough quickly. Although this particular recipe provides instructions for a small tool, a larger one would work well to create bigger treats. Simply bake filled pans a few minutes longer. The dough may also be frozen up to one month, then thawed & baked at your convenience. 

Classic-Peanut-Butter-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Pastry-Chef-RebeccaGordon-Birmingham-Alabama
 Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the instructions before beginning. Here’s what you should know. 

Classic-Peanut-Butter-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Pastry-Chef-RebeccaGordon-Birmingham-Alabama

No. 1

Portion the dough using a 2 teaspoon-size cookie scoop & place on parchment paper-lined half sheet pans. 

Classic-Peanut-Butter-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Pastry-Chef-RebeccaGordon-Birmingham-Alabama

No. 2

Flatten the dough pieces using a juice glass to measure approximately 1 1/2-inches. 

Classic-Peanut-Butter-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Pastry-Chef-RebeccaGordon-Birmingham-Alabama

No. 3

Create a cross hatch design over the surface of each portion using a wooden pick. 

Classic-Peanut-Butter-Cookies-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-Pastry-Chef-RebeccaGordon-Birmingham-Alabama

No. 4

Bake 8 to 10 minutes or until lightly golden & puffy. Cool 10 minutes, then transfer to a wire rack. Cool completely.

The Tune
“Skylark” Anita O’Day

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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