Published April 2, 2007.
Was it foolish to think we could lighten a peanut butter cookie?
Of all the classic American cookies, there are few that have more fat and calories than a peanut butter cookie.
We wanted to makeover the classic peanut butter cookie, but still retain its quintessential characteristics—crisp edges, a chewy center, and strong peanut flavor.
Five steps helped us reach our goal. We reduced the amount of peanut butter from 1/2 cup to 2 tablespoons and replaced the loss in flavor with 1/4 cup dry-roasted peanuts, chopped coarse, which also added texture. We reduced the amount of butter from 8 to 4 tablespoons and then melted the butter and mixed the dough by hand for a tender cookie. All brown sugar maintained moistness. Finally, baking the cookies one tray at a time ensured they spread and browned evenly.
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