Peanut Butter Cookies

Peanut butter was one of my favorite foods as a kid and I still love it today as an adult.  There's nothing better for breakfast than some creamy peanut butter smeared on a warm, toasted English muffin.  It's one of my favorite ways to start the day.     

Although chocolate chip is probably the most popular cookie in America, for me it takes a backseat to peanut butter.  This Cook's Illustrated recipe makes the moistest and peanut-iest cookies that I've ever tasted.   It's got a double dose of peanuts from extra chunky peanut butter as well as dry roasted salted peanuts.   Try these...you won't regret it!

 

 

Peanut Butter Cookies (from Cook's Illustrated)

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon table salt
1 cup unsalted butter
1cup packed light brown sugar
1cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup dry roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)

Heat oven to 350 degrees. 

Sift flour, baking soda, baking powder, and salt in medium bowl.

In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.

Working with 2 tablespoons dough at a time, roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Press each dough ball with back of dinner fork dipped in cold water to make crisscross design. 

Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.