Saturday, September 24, 2016

Peanut Butter Cookies

After two weekends spent mostly away, last weekend I buried myself in my kitchen. Among the results were these peanut butter cookies. The recipe comes from Joanne Chang's Flour -- one of the things I miss about working in Cambridge is easy access to the branch there. Their cookbook is gorgeous, but I haven't had much chance to make anything from it.

I've never been a huge fan of peanut butter cookies, but these might be my new go-to.

Note: This dough includes a three-hour "rest" phase.

As with all baking recipes, pause once in a while to scrape the mixer bowl with a spatula and make sure everything is evenly incorporated.

1/2 c unsalted butter at room temperature
1 c granulated sugar
1 c packed light brown sugar
2 eggs
1 tsp vanilla extract
1 3/4 c chunky peanut butter (I used Jif)
2 2/3 c all-purpose flour
1 tsp baking soda
1 tsp kosher salt

In a mixer bowl, cream together the butter and both sugars on medium speed until light and fluffy (around 5 minutes with a stand mixer). Beat in the eggs and vanilla on medium speed for 2-3 minutes or until thoroughly combined. On medium-low speed, beat in the peanut butter for another 2 minutes.

In a medium bowl, stir together the flour, baking soda, and salt. Slowly add this mixture to the butter-sugar mixture on low speed. Mix just until everything is evenly incorporated.

For best results, scrape into an airtight container and allow to rest in the refrigerator for at least three hours and up to overnight.

Preheat the oven to 350F.

Drop the dough in 1/4-cup balls onto a baking sheet, spacing them 2 inches apart. Flatten each ball slightly. Use a fork to make the traditional cross-hatch pattern (dip the fork in water to keep the dough from sticking).

Bake cookies 18-20 minutes or until just brown around the edges and still soft in the center. Cool on the baking sheet for 5-10 minutes, then transfer to a rack to cool completely.

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