Peanut Butter Cookie

Here's a new peanut butter cookie recipe I tried yesterday. It has fabulous PB flavor. It's texture is more on the crispy side. Not too crispy. I think I like my PB cookies more on the soft chewy side, but this is a good variation. I got the recipe from one of my christmas cookie magazines, I think its a Better Homes and Gardens. I added a chocolate bottom because PB and Chocolate might be my favorite combination. I was also excited to be able to use my new little food processor on this recipe. I can't believe it took me so long to buy one! It's a small Kitchen aid one. I used it to crumble cake for my cupcake pops for the wedding. I'm discovering all sorts of uses for it now. The next investment is a double boiler. Amazingly I don't have one.

1/2 cup butter

1/2 cup pb

1/2 cup granulate sugar

1/2 cup packed brown sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 egg

1 tsp vanilla

2 cups all purpose flour

1/2 cup peanuts, ground.

Heat oven to 350. Beat together butter and pb in a large missing bowl with an electric mixer on med. to high for 30 secs. Add granulated sugar, brown sugar, baking powder, baking soda, and salt; beat till combined. Beat in egg and vanilla till combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and ground peanuts with a wooden spoon.

Roll dough into 1 inch balls and slightly flatten between your hands before placing on a ungreased cookie sheet. Press a crisscross pattern into each ball with a fork. Bake 10-12 minutes or till lightly browned on bottoms. Let cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely. Melt chocolate bark or chocolate melts in microwave at 30 second intervals stirring well between heatings. Using a small spreader, spread a layer of chocolate on the bottoms and then place onto wax paper to harden. I usually line a cookie sheet with wax paper and then pop it in the freezer to speed up the chocolate hardening process. Makes about 2 1/2 dozen.