I know I know, I said I would never share another peanut butter cookie with you and that all my peanut butter cookie needs were fulfilled, but how could I resist trying out these peanut butter cookies that Dana posted about? She said that she doesn't think she's ever had a good peanut butter cookie and that these were so much better than any she's ever had. I had to try them!!
The results? Delicious of course - chewy and thin. And you know what? E isn't really big on peanut butter cookies either but he loved these. BUT you know what else? My brother who is the extreme peanut butter cookie lover wasn't particularly enamored with them. So I'm not sure what to make of that, but I do know I'll make these again. Also, I used to make peanut butter cookies often when I was younger and I don't remember ever rolling them in or topping them with sugar (nor do I think they should be) so why do so many recipes seem to want to do that now? And why don't I own the Baked cookbook yet??
If peanut butter cookies don't interest you, how about this photo of Abby trying to steal my apple?
If these sound good, you might also like:
Peanut Butter Chocolate Pillows
Peanut Butter Waffles
Peanut Butter Truffles
Peanut Butter Squares with Milk Chocolate and Oats
Peanut Butter Cookies
Adapted from Baked (found on Dana Treat)
Makes about 24 cookies
Note: The dough has to be refrigerated for 3 hours before baking. I didn't realize that so was in a rush to bake them. Don't be silly like me.
1 3/4 cups flour
2 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 tsp pure vanilla extract
1 cup creamy peanut butter
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
Add half the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated. Cover the bowl tightly and refrigerate for at least 3 hours.
Preheat the oven to 375F. Line two baking sheets with parchment paper or Silpat baking mats.
Drop the dough by rounded tablespoons onto the prepared sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.
Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).