Peanut Butter Cookies
Source: Baking Illustrated
Yield: 54 cookies
2 1/2 cups (12 oz.) unbleached, all-purpose flour
1/2 tsp. (3g) baking soda
1/2 tsp. (3g) baking powder
1 tsp. (5g) salt
2 sticks unsalted butter, softened but still cool
1 cup (7 oz.) white granulated sugar
1 cup (7 oz.) light brown sugar
1 cup (256g) crunchy peanut butter
2 large eggs
2 tsp. (10g) vanilla extract
1 cup (~150g) dry-rosted, salted peanuts, finely chopped via food processor
1. Preheat the oven to 350°F and cover your baking sheets with parchment paper.
2. In a medium bowl, combine the first four ingredients with a whisk and set aside.
3. In the bowl of a stand mixer, beat the butter until creamy. Add the sugars and beat until combined, then beat in the peanut butter.
4. Add the eggs one at a time, beating until incorporated. Stir the vanilla in.
5. Pour in half of the flour mixture, and stir until just combined. Repeat with the second half of the flour mixture.
6. Fold in the chopped peanuts.
7. Using a small cookie scoop (2 tsp.), scoop some dough and roll it into a ball. Place the balls 1.5" apart on the cookie sheet. Using a fork dipped in cold water, gently press the criss cross pattern into the cookies.
8. Bake for 8-10 minutes at 350°F. The cookies won't look completely done when they come out, but they will be. If they do look completely done, they're overcooked!
9. Allow the cookies to rest on the pan for five minutes before moving them on a wire rack to cool completely
Are you a crunchy peanut butter person or a smooth peanut butter person? I'm definitely a bigger fan of smooth but the crunchy in this recipe definitely added to it!