After making these peanut butter cookies, I came to the very important conclusion that I don’t make peanut butter cookies often enough. Peanut butter cookies are a pretty big deal for me, believe it or not. When I bake, I try to time it so that the baked goods will leave the house soon or so that we’re expecting company and I can share baked goods with them. That way, I don’t even have to consider eating three dozen peanut butter cookies over the course of a day or two. Healthy eating isn’t just about moderation, it’s about not having peanut butter cookies staring at you from a plate in the kitchen all day. Not many foods set off that reaction in me, but peanut butter is one food I could eat by the truck load. When you add more sugar, then some flour, and some eggs to the peanut butter, that doesn’t make it any less appealing. Potential feeding frenzy be damned, I made the peanut butter cookies. We kept a few to enjoy here at home and the rest were wrapped up and sent off to friends and co-workers.
Over time, I’ve tried a lot of recipes for peanut butter cookies. This one, from Dorie Greenspan, is by far my favorite. Every time, I get a soft and chewy cookie. I very finely chop the peanuts and think they make a nice addition texture-wise. As far as peanut butter goes, crunchy or creamy work equally well. I’ve had people who swear they don’t like chunky peanut butter devour these cookies, even with the additional chopped peanuts in them.
Peanut Butter Cookies
- 2 1/2 C. flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- pinch of nutmeg
- 2 sticks unsalted butter
- 1 C. creamy or crunchy peanut butter
- 1 C. packed light brown sugar
- 3/4 C. sugar
- 2 large eggs
- 1 C. very finely chopped salted peanuts (optional)
- Extra 1/2 C. of sugar for rolling
Preheat oven to 350 degrees.
Line baking sheets with parchment or spray them with non-stick cooking spray.
In a large bowl, whisk the flour, baking powder and baking soda together.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter on medium speed in a mixing bowl until smooth and creamy.
Add the peanut butter and beat for another minute.
Add both of 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 after each addition as well 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.
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 9-12 minutes (mine took closer to 9 minutes).
Finished cookies should be lightly colored and somewhat soft.
Makes about 40 cookies.
Source: Baking: From My Home to Yours, by Dorie Greenspan