Over the years, I’ve developed a taste for foods I used to be picky about. A lot of those foods even became favourites, like grilled asparagus and beets, strong cheeses, and smoked oysters. One category I was sure I’d never grow fond of is nuts. I know it’s a bit odd: I love peanut butter, but I hate peanuts. Same goes for Nutella and hazelnuts. Lately, I’ve been playing around with recipes showcasing pecans and peanuts. I couldn’t post any of them without taste-testing, so… you can trust me when I tell you this peanut butter cookies recipe is a winner. I almost opted for regular smooth peanut butter instead of the crunchy kind, but felt I owed it to the recipe to try it out as it was intended to be made. I’m very pleased I did because these cookies taste great! Oftentimes, peanut butter cookies end up either crumbly and dry, or too oily. In this case, the balance is just right. These cookies have crisp edges and soft chewy centres. The roasted peanuts add crunchiness to the smooth buttery texture. Also, the strong peanut flavour is enriched by the dark brown sugar.
Recipe adapted from Cook’s Illustrated
Yields 36 portions
12 1/2 ounces all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon paking powder
1 teaspoon salt
16 tablespoons unsalted butter, softened
7 ounces granulated sugar
7 ounces dark brown sugar
1 cup crunchy peanut butter, room temperature
2 teaspoons vanilla extract
1 cup dry-roasted salted peanuts, pulse in food processor to resemble bread crumbs, about 14 pulses
1) Preheat oven to 350F and line baking sheets with parchment paper.
2) Whisk the flour, baking soda, baking powder, and salt together in a bowl and set aside.
3) Beat the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy.
4) Incorporate the peanut butter.
5) Add the eggs, one at a time.
6) Pour the vanilla and combine.
7) Reduce the speed and add the flour mixture.
8) Add the ground peanuts.
9) Roll the dough into 36 balls and set them on the prepared baking sheets.
10) Dip a fork into cold water and use it to make a crisscross design on the cookies.
11) Bake the cookies for 10 to 12 minutes, until the cookies puff up and have brown edges. The cookies will look a bit underdone, but they are ready.
12) Let the cookies cool for 5 minutes on the sheets, then transfer them to a wire rack to cool completely.