19 hours ago
Tuesday, April 20, 2010
These are the cookies that you sit down with a glass of milk to dip them into. They're the kind of crispy crumbly peanut butter cookie that many of us fondly remember. I had just got in my Baking: From My Home To Yours with Dorie Greenspan and flipped to the cookie section because my oven was still on from making tomorrow's cookies. And there they were- looking so pretty. Peanut Butter....I love peanut butter. I could eat it by the spoonful and be happy (sans the bigger pants I'd need).
Sorry,on to the recipe.
Peanut Butter Cookies
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 cupish of sugar for rolling
1.Oven to 350.
2.Line baking sheets with parchment or cooking spray.
3.Combine dry ingredients and set aside.
4.Then 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. *By the way I timed a minute- just cause my timer was handy- holy moly that minute goes by so slow!*
5.On low speed, add the dry ingredients, mixing only until they just disappear.
6. Add chopped peanuts if you are using them. (I did they gave a nice texture)
7. Pour the 1/2 cupish 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.
8. To make the criss crosses, use a fork and press down on top of the sugar crusted cookies.
9.Bake for about 12 minutes. Mine only took about 9ish. Watch your oven. When done, the cookies will be lightly colored and somewhat soft.
Store in an airtight container for 3 days.
Later this week I'll be making another type of peanut butter cookie. My favorite kind the uber chewy kind...with extra, extra peanut butter.
Posted by Rebecca (Indecisive Baker) at 7:26 AM