Source: Staff Meals from Chanterelle, David Waltuck and Melicia Phillips
Makes about 3 dozen 2-inch cookeis
1 cup (2 sticks) unsalted butter, at room temperature
1 cup (firmly packed) light brown sugar
3/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 large eggs
1 jar (18 ounces) creamy peanut butter
3 cups all-purpose flour
- Preheat the oven to 375F. Lightly butter two baking sheets.
- Place the butter, brown sugar, and granulated sugar in a large bowl and cream them together until light and fluffy. Add the salt and baking soda and mix well to combine. Add the eggs and mix well to combine. Add the peanut butter and mix well, scraping down the sides of the bowl until it's thoroughly incorporated.
- Add the flour, 1 cup at a time, mixing to thoroughly incorporate it before adding more. You'll have a very thick dough.
- Place a bowl of warm water next to your work surface. Use your fingers to roll the cookie dough into 1-inch balls. Place them on the prepared baking sheets, leaving 2 inches between cookies. Use the tines of a fork to slightly flatten each cookie, pressing gently to make a cross-hatch pattern. Lightly dip the fork into the warm water between cookies to prevent it from sticking to the cookie dough.
- Bake until the cookies just begin to brown, about 12 minutes. Let them cool for a few minutes before removing them to a cooling rack.
2 comments:
I used 2 cups all-purpose flour plus 1 cup cake flour because I didn't have enough all-purpose flour. It worked out fine...I think.
I made the cookies again with honey roasted crunchy peanut butter. Personally I like them better because they are sweeter (but not too sweet) and have better texture. Some brands of peanut butter tend to be a little bit salty; using honey roasted peanut butter ensures the cookies have the right amount of sweetness.
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