Cook Like Mad

I have searched high and low for a long time to find this peanut butter cookie recipe. It results in moist cookies full of intense peanut butter flavor with a soft, nearly chewy texture. These aren’t your typical forked cross-hatch peanut butter cookies in two ways: they are baked as cookie balls rather than as squashed discs and they have an extra healthy dose of peanut butter in the center, doled out after they finish their stint in the oven. These are not tame, nor low-cal, but I find one truly does satisfy me, so I promise, they’re safe to keep on your counter. Since the peanut butter “ganache” sets up so nicely in the center, these cookies would be perfect for a bake-sale, since they won’t get smushed on the jostled ride to school. Additionally, you can make them small and drizzle them with the peanut butter ganache instead and serve them to guests after dinner as an elegant cookie with their coffee.

One final note, and then on to the recipe. These are even better eaten straight from the freezer. Oh, to die for! The texture turns very dense and chewy and the filling (or drizzle) becomes even firmer, so when you sink your teeth in you think you’re biting into a chewy, peanutty truffle. Enough said! Enjoy : )

Double the Fun Peanut Butter Cookies

Makes 30 cookies.

For cookie dough:

1 3/4 cup flour

1 tsp salt

1 tsp baking soda

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar (make sure you pack it in the measuring cup)

1/2 cup peanut butter

1 egg

2 tsp vanilla

1 cup sugar, for rolling dough balls in

For filling:

1 1/4 cups peanut butter chips

1/2 cup heavy cream (if you’re drizzling, you’ll need extra cream to thin this mixture out to your liking)

1 tsp vanilla

1 tbsp powdered sugar

Method

1. Line 2 small or 1 large baking sheets with parchment or silicone pan liners, or lightly grease them. Combine ingredients for the filling in a small, microwave safe bowl and microwave on high for 45 seconds to melt the chips. Stir until smooth and set aside on the counter. If your kitchen is very warm, or you’re making this in the summer, you can place the mixture in the fridge.

2. Mix flour, salt and baking soda in a small bowl with a whisk to combine. Cream butter and sugars until light yellow and doubled in volume, then fully incorporate peanut butter. Beat in the egg and vanilla until just combined, then slowly stir in the flour mixture.  Refrigerate dough in the mixing bowl for 30 minutes.

3. Meanwhile, preheat your oven to 375 degrees. Place 1 cup sugar in a small bowl. Remove dough from the fridge and take approximately 1 tablespoon of the cooled mixture and roll it into a ball in your hands, roll in sugar, and place on the baking sheet. Continue with the rest of the dough, making sure you leave 1 inch on either side of your dough balls on the cookie sheet to allow them to spread. Bake for 8 minutes exactly.

4. Immediately when the cookies are done, take the back end of your spatula or another rounded, thin object (the back of a butter knife would be fine in a pinch), and make an indent in the center of each cookie, about 1/2 inch to 1 inch wide. let cookies cool on parchment, off the hot baking sheets, for 20 minutes. Spoon 1 tsp of filling in each cookie’s indent, using two spoons to make this process easier. Cool on the counter, in the fridge, or in the freezer, depending on how chewy you want your cookies. The colder the environment, the chewier they’ll be. Enjoy!

-M : )

Posted February 18th, 2008 under Cookies, Recipes. Tags: best cookie, butter cookie, cookie, cookie recipe, double peanut butter cookie, peanut, peanut butter, peanut butter cookie, peanut butter cookie recipe, peanut butter recipe, peanut cookie, ultimate peanut butter cookie
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