Peanut Butter Cookies

Published December 1, 1996. From Cook's Illustrated.

Why this recipe works:

Recipes for peanut butter cookies tend to fall into one of two categories: sweet and chewy with a mild peanut flavor, and sandy and crumbly with a strong peanut flavor. What we wanted, of course, was the best of both worlds—that is, cookies that were crisp on the edges and chewy in the center,… read more

Recipes for peanut butter cookies tend to fall into one of two categories: sweet and chewy with a mild peanut flavor, and sandy and crumbly with a strong peanut flavor. What we wanted, of course, was the best of both worlds—that is, cookies that were crisp on the edges and chewy in the center, with lots of peanut flavor. First off, we had to determine the amount and type of sugar. Granulated sugar was necessary for crisp edges and chewy centers, while dark brown sugar enriched the peanut flavor. As for flour, too little resulted in an oily cookie, whereas too much made for dry cookies. Baking soda contributed to browning and amplified the peanut flavor and baking powder provided lift, making both leaveners necessary. Extra-crunchy peanut butter also helped the cookie rise and achieve a crisper edge and a softer center. But the best way to get the true peanut flavor we sought was to use peanuts and salt. Adding some roasted, salted peanuts, ground in a food processor, and then adding still more salt (directly to the batter as well in the form of salted rather than unsalted butter) produced a strong roasted nut flavor without sacrificing anything in terms of texture.

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Makes about 7 dozen 2 1/2 inch cookies rolled to 1/8-inch thick (rerolling only once)

We found that dough rolled three times does indeed bake into a tougher cookie. So get as many dough shapes as you can out of each sheet, and donate dough that's been rolled more than twice to someone who needs rolling practice.

Ingredients

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