Peanut Butter Cookies
I love peanut butter cookies. I don't know if it's because I was a girl scout the year they introduced Tagalongs, or because we made peanut butter cup cookies every year at the holidays. Sure, as an adult I like my buttery shortbreads and not-too-sweet biscotti, but peanut butter, not chocolate chip, is my go-to childhood cookie.
I'm always amazed at how bad peanut butter cookies can be. Either they're the victim of inferior ingredients (cheap peanut butter can be so greasy) or too much flour (which makes them cakey and dry). I've made my share of bad peanut butter cookies too, but this recipe restores my faith that a good cookie can be made at home, and it doesn't have to come from a tube or a box.
A few notes about this recipe::
- I used Adam's Natural salted crunchy peanut butter
- I assumed 1 c flour = 4.5oz
- I used the light brown + granulated sugar combination
- This raw dough is tasty. I might have eaten 1/4c of it. Beware!
- The dough is really soft, even after you refrigerate it. I had to refrigerate the balls after rolling them to keep them from getting too hot.
- True peanut butter taste without being too greast.
- Cover whatever you're using to create the impression with plastic wrap to keep it from sticking to the dough. I used a meat mallet.
Peanut Butter Cookies
1 1/3 c AP flour
1/2 tsp baking soda
8 T unsalted butter, softened
1/4 c (packed) dark brown sugar, lump free, or 1/2 c (packed) light brown sugar
3/4 c granulated sugar with dark brown sugar or 1/2 c with light brown sugar
1/2 tsp salt
1 large egg
1 tsp vanilla extract
1 1/4 c natural chunky peanut butter
2 cookie sheets, lined with parchment paper
- Mix the flour and baking soda together thoroughly with a whisk or fork. Set aside.
- Using the back of a large spoon in a large bowl or with an electric mixer, mix the butter, the brown and granulated sugars, and salt until smooth and creamy, not fluffy.
- Add the egg, vanilla, and peanut butter and mix until homogeneous.
- Add the flour mixture and stir just until incorporated.
- Wrap and refrigerate the dough for at least 2 hours, if not 12 hours.
- Preheat the oven to 325F. Position racks in the upper and lower thirds of the oven.
- Scoop (slightly more than 1 level tablespoon) and form dough into a 1 1/4" balls.
- Place the balls 2 inches apart on cookie sheets.
- Flatten each ball to a thickness of 3/8" with a fork, pressing the back of the tines into the dough in two directions. Or, partially flatten the balls with the bottom of a glass and then press each cookie with a cookie stamp or other textured object.
- Bake 14 - 16 minutes, or until colored on top and golden brown underneath.
- Rotate the sheets from front to back ad top to bottom about halfway through the baking time to ensure even baking.
- Cool cookies completely before stacking or storing.
Makes about 3 dozen 2 1/4" cookies
May be stored, airtight, for at least 2 weeks
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.