my man loves himself a decent peanut butter cookie which has caused me to become seriously intimidated by the task of baking him a batch to enjoy. over and over again i fail. "too salty." "not enough peanut butter." .. every single time he compares the most recent prototype to his mother's peanut butter cookie recipe that i've yet to get my hands on. supposedly, they are chewy and crisp at the same time with the perfect balance between peanut butter and salt.
i have no idea what i'm doing. am i in over my head?
no worries, i'm not one to give up too easily. for the last ten years i've tried recipe after recipe titled "best peanut butter cookie EVER" and things like that. liars. this last time, he actually acted surprised that i still hadn't given up.
and then he took a bite. chewed. swallowed.
"these are good."
SCORE!
they are good. i must say. and i'm not really a huge fan of peanut butter cookies so ..... anyway.
they are good. i must say. and i'm not really a huge fan of peanut butter cookies so ..... anyway.
i will be forever grateful to tara over at seven spoons for providing the key to my now happier marriage.
peanut butter cookies
(printable recipe)
(printable recipe)
recipe source seven spoons
1 cup plus 1 tbsp all-purpose four
1/4 tsp kosher salt (up to 1/2 tsp if you particularly like savory sweets)
3/4 tsp baking soda
1/2 cup unsalted butter, at room temperature
3/4 cup peanut butter (called for chunky. i used smooth)
1/2 cup plus 2 tbsp packed brown sugar
1/4 cup plus 1 tbsp granulated sugar
1 tbsp honey
1 large egg
1/2 tsp vanilla extract
preheat oven to 350. line two baking sheets with parchment paper
in a bowl, sift together the flour, salt and baking soda. set aside
in the bowl of a stand mixer with the paddle attachment, or with a hand mixer, cream together the butter and peanut butter until light and fluffy. add the sugars and honey and beat on high for three minutes, scraping down the sides of the bowl as needed.
add the egg and vanilla, then mix on medium speed until well blended.
add the dry ingredients to the bowl and stir until just combined.
at this point, she calls to form balls of dough and then place the baking sheets in the freezer. i prefer placing the bowl of dough in the freezer for about 10-15 minutes and then forming round balls with my hands rather than using a scoop. this worked well for me.
pressing the dough with a fork kicks my butt every time. why? her recommendation to dip the fork in warm water between each "press" really helped. you only want to slightly flatten their shape. this seems like a no brainer but for whatever reason, i struggle every time.
bake both sheets together (on separate shelves) in the preheated oven for 16 minutes, rotating 1/2 way through.
cool on pan for two minutes and then move to a rack to cool completely.
my batch made 24 cookies
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