My very sweet friend, Lindsay got me a really fantastic cook book called
The Weekend Baker and I've probably made half of the recipes in that huge book. Since baking is more of a science than an art, it helps to have a recipe for a baseline at least. The peanut butter cookie recipe that it gives is heaven. Simple heaven. There is no butter or fat added. You use all peanut butter, which makes them rich, moist, dense, and utterly melt in your mouth goodness. Two years ago, when I met my coworker (and friend) Bob's parents for the first time, I was promised tons of delicious Caipirinhas courtesy of Bob's dad who is Brazilian (don't worry - that recipe is forthcoming). I didn't want to show up empty handed so I whipped up a quick batch of these cookies. Bob's mom, Martha, just loved them so I make them for her every time she is stateside. I'm looking forward to seeing the Viegas family again...hopefully next time I will be the one visiting them!
Peanut Butter Cookies for Martha
Ingredients:
2/3 cup creamy peanut butter
2/3 cup chuncky peanut butter
3/4 cup light brown sugar
1/4 cup flour
1 egg
1 tsp. vanilla
1/2 tsp. salt salt
1. Combine all ingredients in your mixer and mix until it forms a dense, lumpy batter. You will really only need to beat it for 45 seconds or so.
2. Scoop about 2 tablespoons of dough and roll into balls. Place them on a lined baking sheet.
3. I don't know why people do this, but I don't think it would be a proper peanut butter cookie without it, so take a fork and press down the cookies once and rotate the fork 90 degrees and press again to form a checkerboard pattern on the cookie.
4. Bake at 350 degrees for 10-12 minutes. Remove the cookies (gently) to a rack and allow them to cool.
5. They are crumbly dream cookies and I think they are delicious with cold milk. Dunk away!
Peanut Butter Cookies for Martha
1. Combine all ingredients in your mixer and mix until it forms a dense, lumpy batter. You will really only need to beat it for 45 seconds or so.
2. Scoop about 2 tablespoons of dough and roll into balls. Place them on a lined baking sheet.
3. I don't know why people do this, but I don't think it would be a proper peanut butter cookie without it, so take a fork and press down the cookies once and rotate the fork 90 degrees and press again to form a checkerboard pattern on the cookie.
4. Bake at 350 degrees for 10-12 minutes. Remove the cookies (gently) to a rack and allow them to cool.
5. They are crumbly dream cookies and I think they are delicious with cold milk. Dunk away!
You know how when you have peanut butter cookies they are always disappointing because they taste more like flour than actual peanut butter. Fret not! Make these instead.
ReplyDeleteI can attest, without reservation, that these are the best peanut butter cookies I've ever had. They are also my 2nd favorite cookie in the world. Sound like a backhanded compliment? It isn't. My top pick are Emily's oatmeal raisin OR chocolate chip cookies with kosher salt on them.
I should also mention that I really love cookies (and milk), so this honor is not given lightly.
aaaaa how did you kno ... my favorite!!
ReplyDeleteThanks Kelaine. I haven't made your oatmeal treats in a while. I'm on it. I think we need a family dinner this weekend unless you are going to the Jersey Shore...
ReplyDeleteThey are peanut buttery heaven, Nan. Give Tucky a smooch for me :)