Category: Peanut Butter

Peanut Butter Cookies

8/21/2018

I have my tried and true big fat chewy chocolate chip cookies recipe when I need to whip up a batch for friends, but as good as it is, I was getting a little bored of making it all the time. So, what's a natural complement to chocolate? Peanut butter.

So when the time came to make a batch for someone as a favor, I decided to do some research on peanut butter cookie recipes. The below is an adaptation from this recipe - as the recipe described, the original was indeed quite soft. But, I felt, it needed just a little more chewiness and oomph to it ... in short, it needed to be just like the big fat chewy chocolate chip cookie, except peanut-butter flavored. This was only further supported when I left some of the PB cookies out for a week and my brother said they were getting better as they hardened a bit on the outside. Thus, I threw in a little bit of this and that and came up with the below recipe.

1 cup peanut butter
3/4 cup butter softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg + 1 egg yolk
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Preheat the oven to 350 F. Line 2 baking pans with parchment paper, if desired.
In a large mixing bowl, cream together the peanut butter, butter, sugar and brown sugar. Beat together until smooth & creamy best if using a stand mixer or hand mixer.
Add the egg and vanilla extract and continue to mix until well combined.
In a small mixing bowl, whisk together the flour, baking soda and salt. Stir in the flour mixture to the butter and sugar mixture and mix until well combined.
Using a cookie dough scooper or making the dough into 1 inch balls. Roll in white granulated sugar if you desire and place on to baking sheet.
Using a fork, press down on each ball of dough to slightly flatten and creating a criss-cross pattern.
Bake for 8-9 minutes. Let cool on the baking sheet for a few minutes and then transfer to a wire rack.
These keep well for a couple of days in an airtight container.

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Peanut Butter Thumbprints with Strawberry Lambic Jam

1/1/2015

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From a Tasting Table recipe.

Jam:

12 oz strawberries, hulled and cut into 1/4" pieces
12 oz bottle strawberry lambic
1/4 cup granulated sugar

Cookies:

1/2 cup (4 oz) unsalted butter, at room temperature
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
3/4 cup creamy peanut butter
1 extra-large egg, at room temperature
1 tsp vanilla extract
1-1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp sea salt flakes
1 cup roasted red-skinned peanuts
1 cup strawberry lambic jam

Make the strawberry lambic jam: In a medium saucepan over medium-high heat, combine the strawberries, lambic and sugar, and simmer, stirring often to prevent from boiling over, 6 to 8 minutes. Reduce the heat to medium low and cook until most of the liquid has evaporated and the jam is thick enough to coat a spoon, 20 to 25 minutes. The jam will continue to thicken as it cools.
Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and both sugars on medium speed until the butter is light and airy, 3 to 4 minutes. Using a rubber spatula, scrape the sides and bottom of the bowl to bring the batter together. Add the peanut butter and mix on medium speed until thoroughly combined. Add the egg and vanilla to the butter mixture and mix until the batter starts to resemble cottage cheese.
In a separate bowl, whisk together the flour, baking powder, baking soda and both salts.
Add the dry ingredients all at once to the butter mixture and mix on low speed until the dough comes together but still looks shaggy, 20 to 30 seconds. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
Stretch out a long sheet of plastic wrap onto a work surface and place the dough on top. Pat the dough into a 6-by-8-inch rectangle, using the bench scraper to square off the sides. Wrap the dough with plastic wrap and chill in the fridge for at least 2 hours or up to 3 days.
Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a food processor, pulse the nuts just until they are finely ground.
Cut the dough lengthwise into 5 even strips. Roll the strips back and forth into logs to round out the edges. Each log should be about 9 inches long. Coat each log with the ground nuts.
Cut each log into 8 equal pieces. Roll each piece with the ground nuts again to round out the edges, then place the pieces cut-side up on the prepared baking sheet. You should be able to fit 20 cookies per baking sheet.
With the tip of your thumb, make an indentation into the center of each cookie and slightly flatten the cookie. Spoon the jam into the center of each thumbprint.
Bake for 8 minutes. Rotate the pan and continue to bake until the cookies begin to crack a bit on the top and are just set, another 6 minutes. Remove the cookies from the oven and let cool before serving.

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Peanut Butter Cookies

Peanut Butter Thumbprints with Strawberry Lambic Jam

Sweet Enough

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