Soft and Chewy Peanut Butter Cookies

30 May

Soft and Chewy Peanut Butter Cookies

I think I am finally, after two long years, settling into Kansas City. I don’t know how, when, or why, but when I was driving home last night and saw the lights of the city, I was suddenly overtaken by this giddiness and excitement for my locale. My relationship with the city has been a lot of work–plenty of mileage on my car since everything is in the suburbs, buckets of barbecue sauce, and a fair share of awkward coffee dates.  But the spirit of Kansas City is relentless.  People enjoy the dining experience in droves. The sidewalks are filled with joggers, bikers, cafe-dwellers whenever the sun is peaking out of the clouds.  Do not even get my started on the swoon-worthy farmer’s market.  This place has just quietly grown on me.

Peanut butter cookies have had the same trajectory in my life.  I shied away from peanut butter in general as a kid.  I ate peanut butter and jelly sandwiches for the jelly alone.  Peanut butter cookies were always leftover at parties.  As I’ve gotten old enough to use an oven and bake my own cookies, I have begun to appreciate the comfort that peanut butter cookies provide.  They will never shock and awe like more showy cookies–double chocolate chip ones, namely–but a bite of these cookies will bring to mind sunshine and simpler, fun times.  I really like this recipe.  It is easy to make and most of the ingredients can be found in the pantry, which is a plus.  I think that these cookies taste wonderful when the dough is left to rest and develop in the refrigerator overnight.  The overnight time allows the peanut butter flavor to mature and shine-through the sweetness.

Soft and Chewy Peanut Butter Cookies

Soft and Chewy Peanut Butter Cookies
From Cook’s Country, October/November 2010
Makes 2.5 dozen cookies

  • 1 1/2  cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups creamy peanut butter
  • 3/4 cup packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • 1/2 cup light corn syrup
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cup dry-roasted peanuts, chopped finely

Combine flour, baking soda, and salt in medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth. Stir in flour mixture until just combined. Divide dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour.

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll 2 tablespoons chilled dough into 1½-inch balls and place 2 inches apart on prepared baking sheets. Using greased measuring cup, gently press each ball to ¾-inch thickness and top with chopped peanuts, pressing lightly to adhere.

Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. Repeat with remaining dough. Serve. (Cookies can be stored in airtight container for 3 days.)

Soft and Chewy Peanut Butter Cookies

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