Brenda Gantt Peanut Butter Cookies Recipe

If you’re a fan of peanut butter and cookies, then this recipe is just for you! Brenda Gantt’s Peanut Butter Cookies are a classic dessert that is loved by everyone. These cookies are easy to make and require minimal ingredients. The mix of sweet and salty flavors will leave your taste buds satisfied.

Ingredients:

• 1 cup of unsalted butter, softened
• 1 cup of creamy peanut butter
• 1 cup of granulated sugar
• 1 cup of brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon of vanilla extract
• 3 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt

Instructions:

1. Preheat the oven to 350°F (180°C).
2. In a large mixing bowl, cream the butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients, one cup at a time, mixing well after each addition.
6. Using a cookie scoop or spoon, drop the dough onto ungreased baking sheets.
7. Bake for 10-12 minutes or until the edges of the cookies are golden brown.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
9. Store in an airtight container at room temperature for up to 1 week.

Serving Suggestions:

These Peanut Butter Cookies go great with a cold glass of milk or a hot cup of coffee. You can also serve them with a scoop of vanilla ice cream for a delicious dessert.

Tips and Notes:

• Make sure your butter and eggs are at room temperature before starting the recipe. This will help the ingredients mix better.
• When measuring flour, make sure to spoon it into a measuring cup and level it off with a knife. This will ensure you have the exact amount of flour needed for the recipe.
• If the dough is too sticky, refrigerate it for 10-15 minutes before scooping onto baking sheets.
• For a crunchier cookie, bake for an extra minute or two.
• You can also add chopped peanuts or chocolate chips to the dough to add some texture to the cookies.

FAQs:

1. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer a bit of crunch in your cookies.

2. Can I freeze the dough or baked cookies?

Yes, you can freeze both the dough and baked cookies. Just make sure to store them in an airtight container or freezer bag.

3. Can I use margarine instead of butter?

You can use margarine instead of butter, but keep in mind that it may affect the texture and taste of the cookies.

4. Can I use a different type of flour?

This recipe calls for all-purpose flour, but you can try using other types of flour such as almond flour or gluten-free flour. However, this may affect the texture and taste of the cookies.

5. How many cookies does this recipe make?

This recipe makes about 3 dozen cookies, depending on the size of your cookie scoop or spoon.

Wrapping up:

With just a few simple ingredients, you can make these delicious Peanut Butter Cookies that will satisfy your sweet tooth. Whether you’re enjoying them with a glass of milk or serving them with ice cream, these cookies are sure to be a hit. Don’t forget to check out our other dessert recipes for more inspiration!