Not so with this cookie recipe. I am not a huge fan of cookies. But... after making a batch of these... I think I could turn into a cookies monster. The recipe calls for 2Tablespoon cookies.. so they can be pretty large. They are crisp and soft at the same time. The extra chopped up peanuts and the use of all butter.. makes them a premium cookie all the way.
So give them a try! From Cooks I.
Ingredients
- 2 1/2cups unbleached all-purpose flour
- 1/2teaspoon baking soda
- 1/2teaspoon baking powder
- 1/2teaspoon table salt
- 1/2pound butter (2 sticks), salted
- 1cup packed dark brown sugar
- 1cup granulated sugar
- 1cup extra-crunchy peanut butter
- 2 large eggs
- 2teaspoons vanilla extract
- 1cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)
Instructions
- 1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
- 2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
- 3. Working with 2 tablespoons dough at a time (see
illustration 1 below), roll into large balls, placing them 2 inches
apart on a parchment-covered cookie sheet. Following illustration 2,
press each dough ball with back of dinner fork dipped in cold water to
make crisscross design. Bake until cookies are puffed and slightly brown
along edges, but not top, 10 to 12 minutes (they will not look fully
baked). Cool cookies on cookie sheet until set, about 4 minutes, then
transfer to wire rack to cool completely. Cookies will keep,
refrigerated in an airtight container, up to 7 days.
yeah.. sure... : ) Pat
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