Depravity, thy name is peanut butter.
It's quite difficult to find a recipe for peanut butter cookies. They're as rare as tip-accepting hair stylists and Ben & Jerry's Cherry Garcia ice cream. So I'm asking my fellow Tuesdays with Dorie bakers to please not get upset with me for making a yet-to-be-chosen recipe. Someone put in a specific request for p.b. cookies, the only place I had to turn to was Dorie's book. And yes, I know I could have waited for a TWD member to pick this as their recipe. But I really didn't want to. These are too perfect, And they practically begged to be shared. :)
For those of you that are familiar with this blog, the fact that I love peanut butter isn't mind blowing. It's such a problem for me that I will only buy a jar when I know I'm going to use most of it up in a recipe. I can't have a full stash of it just casually sitting in the cupboard. With only a jar of peanut butter, a spoon, and maybe an Arrested Development marathon, I could easily undo years of Pilates and running with a few fatal scoops. Chunky or smooth? It's all relative. Though I did have one bad experience with the peanuts, why didn't they have Invisiline braces when I was in grade school?
These cookies are the best peanut butter cookies I've ever had! Everything about them is spot-on. They're soft in the middle, have the perfect amount of peanutty taste, and they bake up beautifully thick. This is highly recommended for anyone looking for a classic peanut butter cookie.
Peanut Butter Cookies
(recipe by Dorie Greenspan)
* printer friendly Recipe *
2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
pinch of nutmeg
2 sticks unsalted butter
1 cup creamy peanut butter (chunky will work too)
1 cup packed light brown sugar
3/4 cup sugar
2 large eggs
1 cup chopped salted peanuts
Extra 1/2 cup of sugar for rolling
Preheat oven to 350 degrees F. Line baking sheets with parchment or cooking spray. Whisk the dry ingredients together. Using a handmixer, beat the butter on medium speed in a mixing bowl until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs, one at a time, beating for one minute after each addition. Scrape down the sides and bottom of the bowl to fully incorporate the sugar and eggs.
On low speed, add the dry ingredients, mixing only until they just disappears.
Mix in chopped peanuts if you are using them.
Pour the 1/2 cup of rolling sugar into a large shallow bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheets, leaving 2 inches between them. If the dough is too sticky, cover it and refrigerate for about 30 minutes.
To make the criss crosses, use a fork and press down on top of the sugar crusted cookies.
Bake for about 12 minutes. Mine only took about 9. When done, the cookies will be lightly colored and somewhat soft.
Makes about 40 cookies.