Hip hip hooray! It’s peanut butter cookie day!
I have a secret to admit. I’ve never made peanut butter cookies before… And this is only the second time I’ve ever even eaten one. EVER. What kind of an American am I?? (Answer: an expat, I know.) Seriously though, I’ve no excuse. For whatever reason — some remaining vestige of a bizarre childhood aversion — I just never went for them.
But I’m now grown up, and it’s time to make up for lost time! This recipe comes straight from America’s Test Kitchen Family Cookbook. The cookies are sensational — particularly on the day of baking and day after. Moist and a nice cross between chewy and cakey.
I might try using some brown sugar next time to see if I can keep the chewiness as what few cookies remained did dry out quickly over the next few days.
- 2½ cups all-purpose flour
- 1 tsp salt
- ½ tsp. baking soda
- ½ tsp. baking powder
- 2 sticks softened butter (16 Tbl.)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 cup extra-crunchy peanut butter
- Pre-heat oven to 350º F / 170º C.
- Mix flower, salt, baking soda and baking powder and set aside.
- In mixer (or bowl with wooden spoon), cream butter with both white and brown sugar.
- Add eggs, one at a time.
- Add vanilla.
- Incorporate dry mix to wet.
- Lastly, add peanut butter. Be sure not to overmix if you want the crunch!
- Roll into 2-inch balls and place on the cookie sheets. These cookies will not spread significantly.
- Using a fork, press down gently on the cookies, making a criss-crossed pattern on each.
- Bake for 10-12min, and enjoy!