Teachers' Day celebrations are just round the corner! In fact, it's tomorrow! What better way to express your gratitude to your teacher by presenting them delicious, mouth-watering, home made cookies? Hence, my sister and I decided to bake peanut butter cookies AND chocolate chip cookies!
Since I had peanut butter that was expiring in two months, I decided to put it to good use by baking them. If I were to just eat it with bread, it would have a disastrous effect on my waistline. My family and friends would be more likely to do me a favour by eating them in cookie form. So here goes!
I must admit though, it was a gamble to bake both chocolate chip cookies and peanut butter cookies with recipes I have never tried before! But it was a risk that I wouldn't mind taking over and over again. The peanut butter cookies had the right amount of peanut butter flavour and it practically crumbled in my mouth. The chocolate chip cookies were large, chewy, and practically mouthwatering. It's like I died and went to food heaven.
Ingredients:
170g unsalted butter, room temperature 105g light brown sugar 100g granulated white sugar 1 large egg 1 tsp pure vanilla extract 185g peanut butter (smooth or crunchy) 260g all purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 
1.Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper. 2. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. 3. In a separate bowl, whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.) 4. Roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern. 5. Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature in an airtight container for about a week. Freeze for longer storage.
Makes about 40 cookies. |
Now, for the chocolate chip cookies! They were soft, chewy and just delectable. Loved it!
Ingredients:
226g unsalted butter, softened
150g granulated white sugar
160g light brown sugar
2 large eggs
1 1/2 tsp vanilla essence
295g all-purpose flour
1 tsp baking soda
1/2 tsp salt
270g chocolate chips
100g walnuts or pecans, coarsely chopped(optional, I didn't use them)
1. Preheat oven to 375 degrees F (190 degrees C) with rack in center of oven. Line two baking sheets with parchment paper.
2. In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated. Scrape down the sides of the bowl as needed.
3. In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips and nuts (if using) about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (from 30 minutes to two hours).
4. For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 10 - 14 minutes , or until golden brown around the edges. Cool completely on wire rack.
Makes about 4 dozen - 3 inch round cookies.
Now then, after baking and cooling them, time to wrap them!
Happy Teachers Day! :)
