Tuesday, August 12, 2008
Pretty Perfect Peanut Butter Cookies
Yep, more from Dorie, and they're awesome. And the batter was almost as good as the final product--light and airy and filled with peanuts. The cookies are both soft and crunchy, and though this recipe made a lot, they're going very quickly. Peanut Butter Crisscrosses (based on the recipe from Baking: From My Home to Yours) Makes about 5 dozen, depending on how much dough is eaten 2.5 c flour 1 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt pinch of nutmeg 2 sticks unsalted butter, room temp. 1 c peanut butter 1 c light brown sugar 3/4 c sugar 2 eggs 1.5-2 c chopped peanuts 1/2 c sugar for rolling the cookies 1. Preheat the oven to 350 degrees, and line two cookie sheets with parchment paper. 2. Whisk together the flour, baking soda, baking powder, salt, and nutmeg. Set aside. 3. In a mixer, beat the butter for 1-2 min, until creamy. Add the peanut butter and beat for another 1-2 mins. Then add both sugars and beat for another 3 min. Add the eggs one at a time, beating for about a minute after each one. 4. Scrape down the bowl, and on low speed add the dry ingredients, beating only until they are mixed in. Stir in the chopped peanuts. The dough will be very soft. 5. Pour the sugar into a small bowl. Using balls of dough up to 1 Tbs in size, roll the dough in the sugar to coat, and then place on the cookie sheets, leaving about 2 inches in between each ball. I got 12 cookies to a sheet. Then, take a fork, and use the tines to press a crisscross pattern into the top of each cookies, flattening it about halfway. 6. Bake for about 12 minutes. The cookies will be lightly colored and still soft when you take them out of the oven. Let them cool on the pans for a minute, and then transfer to wire racks and let cool completely.