Big, Super-Nutty Peanut Butter Cookies

From America's Test Kitchen Season 1: Cookie Jar Classics

Why this recipe works:

For our best peanut butter cookie recipe, we preferred commercial peanut butters, which helped the cookies rise and achieve a crispier edge and a softer center. Also playing roles in our quest for the "perfect" peanut butter cookie recipe were the amount and type of sugar (white sugar was… read more

For our best peanut butter cookie recipe, we preferred commercial peanut butters, which helped the cookies rise and achieve a crispier edge and a softer center. Also playing roles in our quest for the "perfect" peanut butter cookie recipe were the amount and type of sugar (white sugar was necessary for crisp edges and chewy centers, dark brown sugar enriched the flavor of the nuts); flour (too little and the cookies were oily, too much and they were dry); and leavening (baking soda contributed to browning and peanut flavor and baking powder provided lift, so both were necessary). The final turning point, however, rested on peanuts and salt. Adding some roasted, salted peanuts, ground in a food processor, and then adding still more salt (directly to the batter as well in the form of salted rather than unsalted butter) produced a strong roasted nut flavor without sacrificing anything in terms of texture.

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Makes approximately 3 dozen cookies

Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.

Ingredients

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