It was brought to my attention that I should try to master and perfect 5 "classic" cookies; what's considered classic may vary but I think chocolate chip, sugar, peanut butter and oatmeal raisin are definitely four traditional cookies found in almost every bakery. Accepting the challenge I spent two days this weekend testing out a recipe for old fashioned peanut butter cookies.
The first batch was good, the recipe I used had the perfect peanut butter flavor I was looking for and the right consistency, being crunchy but soft. The only problem was that I had made the cookies a little too small. I brought this batch to work and they were well received by everyone, one of my co-workers even proposed marriage as a result.
I made a second batch of these on Saturday. I doubled the size of the cookies this time using two scoops of dough and pressing them together. They came out absolutely perfect.
One cookie down, four more to go.
Adapted from Bon Appetit
3 cups all purpose flour
1 tsp baking powder
1 tsp salt
1 cup unsalted butter, room temp
1 cup chunky peanut butter (using chunky PB is the trick to adding the perfect crunch)
2 tsp vanilla
1 cup brown sugar, packed
1 cup sugar
2 large eggs
Preheat oven to 350 degrees F. Mix together flour, baking powder and salt in medium bowl and set aside. Using an electric mixer fit with a paddle attachment beat together butter, peanut butter and vanilla until well blended. Beat in both sugars, add eggs one at a time, scraping down sides of the bowl after each addition. Gradually mix the dry ingredients and beat until just combined.
Using a dough scoop place dough 2 1/2 inches apart on baking sheet lined with parchment paper or silpat. Using the back of a fork flatten the dough and form a crosshatch design on top of each cookie. Bake until cookies are golden brown on the bottom, 12-14 minutes. Cool completely and enjoy.