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Peanut Butter Cookies recipe

I think I have said it different times in different posts, but if there is something I never say that it is not a cookie. I love them all, the taste and shape that you can think of although I obviously have my favorites and since I made these peanut butter cookies the other day, they have become part of the top ten of my list of the best cookies in the world. Obviously you have to like the peanut so that the same thing happens to me as I do, but I can assure you that few cookies I have tried with this texture, between soft and crispy and with a taste and smell that make it impossible to eat only one.

And returning to what I said at the beginning, in the world of candy I am very easy to please because if there are two things that I love are cookies and chocolate and although these cookies have the predominant flavor of peanuts due mainly to the peanut butter with which we make them, I also wanted to decorate them with M & M's or chocolate coated peanuts to get as expected, some 10 cookies. And also don't tell me that these cookies are not pretty, cheerful and colorful, come on they have it all I assure you.

I saw the recipe on the Alma Obregón blog and she usually experiments a lot with American recipes, so I knew that the recipe was not going to fail and indeed, I was not mistaken and here you have one of the best cookies I have ever tried.

Peanut Butter Cookies INGREDIENTS:

    115 gr. of butter at room temperature
    100 gr. brown sugar
    50 gr. white sugar
    1 egg
    180 gr. peanut butter
    1/4 of vanilla extract
    1/4 of baking soda
    160 gr. Of flour
    a handful of M & M’s

Peanut Butter Cookies PREPARATION:

    We sift together the flour and baking soda and reserve as well.

    We line a baking tray with baking paper or a Silpat mat and reserve.

    We begin by whisking together the butter and the two types of sugar until a spongy mixture is obtained. We will beat for at least 3 or 4 minutes.

    Add the peanut butter and vanilla extract and continue beating until all the ingredients are integrated.
    Now we are going to throw the lightly beaten egg and let it integrate perfectly with the rest of the ingredients.

    We now incorporate the flour and beat just enough to incorporate it, in fact if there is any remaining flour on the sides of the glass we will incorporate it with the spatula at the same time as the M & M’s.

    We add the M & M’s and as I said we incorporated them into the dough with the help of a spatula until they are well distributed.

    We make balls the size of a ping pong ball and we place them on the tray we had reserved, leaving at least 2 cm. of separation between them since when carrying baking soda in the dough, they grow a little during baking.

It is also not necessary to crush the dough balls by hand since the effect of the heat of the oven causes them to flatten themselves.
    We place some M & M’s on the surface of each ball of dough by nailing them slightly so that they do not slip during baking.

    We put the tray in the fridge for at least 20 minutes.
    We preheat the oven to 180ºC. and introduce the tray for 10 or 12 minutes. This will depend on the size you have made the balls and also the behavior of your oven, so I recommend that after 10 minutes of baking you are very aware of your cookies and take them out of the oven when you observe that they begin to brown on the edges.

    Remove the cookies from the oven and let them cool for 5 minutes on the same tray. After 5 minutes we will put them on a rack to finish cooling completely.