It’s Cookie Time!
Leif makes the most fantastically delicious peanut butter cookies I have EVER tasted. When he first started making them I was highly annoyed. I was the baker and he was the cook–how dare he invade my territory! I had to just let it go because he basically kicks my tail in the baking department too. I start fidgeting and bugging him before the first batch of these soft, peanuty delights come out of the oven because they smell. so. good. They taste better than they smell . . . so, SO delicious.
Leif pretends to forget that B eats gluten-free and uses her as an excuse to make them. “I’m going to make peanut butter cookies to send to B!” He could use me as an excuse. I’d help him out with that . . .
You’ve got to try this recipe. It is from The America’s Test Kitchen Family Cookbook–a book that will never let you down. It is, hands down, the best cookbook I’ve ever used. Every recipe we’ve tried has worked out perfectly. The Test Kitchen Tips are interesting and informative, the Tasting Notes are always food for thought (seriously, no pun intended), and the instructions and ideas are practical and applicable. You should go find yourself a copy. 😉
This cookie dough can be made, then covered and refrigerated for up to three days, or portioned out and frozen. If you freeze the dough, reduce the oven temperature to 300 degrees and increase the baking time when you’re ready to use it.
The recipe calls for crunchy peanut butter but you can use creamy and it will work fine. Leif uses a little more vanilla and brown sugar than the recipe calls for and substitutes a little brown sugar for white. The point is, you can flex the recipe a little and all will be well. He typically doubles the recipe so we’ve got plenty for ourselves and plenty to share. I gave a plate full to the neighbors, ate my fair share, sent a package to B, and there was still enough to hold us for a looong time. They freeze really well.
Since these are not gluten-free, B will share most of them. Too bad for her–lucky for her friends!
- 2½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup extra-crunchy peanut butter
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup dry-roasted salted peanuts, ground fine
- Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350 degrees.
- Whisk the flour, salt, baking soda, and baking powder together in a large bowl and set aside.
- Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.
- Beat in the peanut butter until fully incorporated, about 30 seconds.
- Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.
- Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds.
- Mix in the ground peanuts until incorporated.
- Working with 3 tablespoons of dough at a time, roll the dough into balls and lay on baking sheet or baking stone, spaced about 2 inches apart.
- Make a crosshatch design on the cookies using a fork (see photo).
- Bake until the edges are golden and the centers have puffed and are beginning to deflate, 10 - 12 minutes.
- Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
- Devour - Enjoy
In order to make the recipe taste really peanut-buttery, don’t add more peanut butter. The key is to make sure to grind whole peanuts so don’t skip that ingredient/step. If you make this recipe, let me know what you think. Hopefully, you agree that they are the most delicious peanut butter cookies ever.
Otherwise? Otherwise, I’m not sure if we can still be friends.