Big, Super-Nutty Peanut Butter Cookies
Why This Recipe Works
For our best peanut butter cookie recipe, we preferred commercial peanut butters, which helped the cookies rise and achieve a crispier edge and a softer center. Also playing roles in our quest for the "perfect" peanut butter cookie recipe were the amount and type of sugar (white sugar was necessary for crisp edges and chewy centers, dark brown sugar enriched the flavor of the nuts); flour (too little and the cookies were oily, too much and they were dry); and leavening (baking soda contributed to browning and peanut flavor and baking powder provided lift, so both were necessary). The final turning point, however, rested on 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.