A Short Craig And Steph Day. Then We Made The Best Ever Peanut Butter Cookies! Talking About Dayhab

#autism #autistic #cooking #recipe #peanutbuttercookies #cookies #decision Amazon Affiliate Links. If you purchase an item through the link I will receive a small commission. Aucma Turquoise Stand Mixer https://amzn.to/4vtPm6r Turbinado Sugar https://amzn.to/4aQN7Td 4 lb can of Jif Peanut Butter https://amzn.to/4vZJG5j Vanilla Bean paste https://amzn.to/4yjNShy Peanut Butter Cookies Keep in mind i doubled this recipe Makes 12 big cookies Ingredients 2 cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ¾ teaspoon kosher salt ½ cup (1 stick) salted butter, at room temperature 1 cup packed brown sugar ¼ cup granulated sugar 1 large egg 1 large egg yolk 1 tablespoon vanilla bean paste ¼ cup vegetable oil 1 cup smooth peanut butter (not all-natural) ½ cup turbinado sugar (for coating) Directions 1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. 2. In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar. Cream on medium-high speed for 2 minutes, scraping the bowl once halfway through. 3. Reduce the speed to medium-low and add the whole egg and egg yolk one at a time, letting each one mix for 30 seconds. 4. Add the vanilla bean paste. 5. Add the vegetable oil and mix for 1 minute. 6. Add the peanut butter and mix for 30 seconds. 7. Add the dry ingredients in three additions, letting the dough mix for 30 seconds after each addition. 8. Scrape the bowl really well and mix for 30 more seconds, until uniformly mixed. 9. Using a large cookie scoop, portion the dough into 12 large (2-ounce) cookies and place them on a parchment-lined baking sheet. Chill for 30 minutes. When ready to bake, preheat the oven to 350°F. 10. Pour the turbinado sugar into a small bowl. Roll each ball of dough in the sugar, pressing gently so the sugar sticks all over. 11. Place the sugar-coated dough balls onto a parchment-lined baking sheet, leaving plenty of room for them to spread. 12. Flatten each dough ball until it’s about half its original thickness. 13. Use a dinner fork to press a crisscross pattern onto the top of each cookie. 14. Bake for 14–16 minutes, until the edges are golden but the tops are still soft and light in color. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Freezer Tip After chilling, you can freeze the dough balls in plastic bags. When ready to bake, thaw them for 15 minutes, press the crisscross pattern with a fork, and bake as directed. These look like wonderfully soft, bakery-style peanut butter cookies! I hope you enjoy them. 🍪