Alright, New York, you win! No more snow, please. I’ve had enough. We got a whopping 19 inches of snow yesterday in the city, making my 15 minute walk to work less of a walk and more of a 25 minute balancing act as I tried to navigate my way through snow that was higher than my knees. I might have even thought that all of this snow was pretty if I didn’t have to wade through it! I need all of it to melt by Monday, too, since that’s when we are moving! Well, Monday and Tuesday; we have to move all of our stuff out on Monday, have a moving truck hold it all overnight, then move all of our stuff in on Tuesday. We are doing this because, as I’ve talked and talked and talked about, our current building is a mess, in foreclosure, and just all around untrustworthy, so I don’t feel comfortable leaving anything in it after our lease expires, even for a few hours. My parents were kind enough to get us a hotel room for 1 night in Manhattan, so all in all, things worked out pretty well! It’s always fun to stay in a hotel, right? Too bad we won’t be able to sleep in and fully enjoy the big, fluffy bed. Oh well, at least the big move is finally upon us. I am going to dance on the grave of my old apartment on Monday night.
I’m sure that you are all excited for more of my adventures with the Baked: New Frontiers in Baking cookbook! It’s quickly becoming an obsession of mine. I can’t get enough of this book, and I will only be using it more once we are in our new apartment. I decided on these Peanut Butter Cookies, mostly because I had a jar of peanut butter (and by jar, I mean gallon) that I needed to use up before our big move. These cookies ended up being the hot ticket item at work on Monday morning. I have honestly never made anything that disappeared so quickly. I guess peanut butter is always a big winner (as long as you aren’t allergic)! I think that the key is, along with an entire cup of peanut butter per batch, is to use enormous chocolate chips or chunks; I had a few comments about how the big pieces of chocolate really made these cookies special. I also used milk chocolate, as suggested by the book, because anything less sweet than that can taste bitter against the peanut butter. I’m a big “sweets” fan, anyway, so I always use milk chocolate whenever and wherever I can. Now, I’ve tried a lot of peanut butter cookie recipes, and these are unlike my favorite, which includes honey. However, I have never had a peanut butter cookie that tasted so insanely peanut buttery, in the best way possible. They were chewy on the inside, and nice and crispy on the edges. It’s no wonder that the guys from Baked put this recipe in their phenomenal cookbook.
Combine your flour, baking soda, and salt, and set aside.
Beat together your sugars and butter for at least 3 minutes, until fluffy.
Add in the eggs, one at a time, until fluffy.
Gradually beat in the flour until just moistened, then fold in the chocolate with a wooden spoon.
Place your extra sugar in a bowl for rolling the cookies in. I used half raw sugar and half granulated sugar.
Roll the dough into tablespoon-sized balls with your hands, then roll them in sugar. Press down slightly with the palm of your hand, but DO NOT flatten them (or make criss-cross marks in them with a fork, like I did). Bake at 375 degrees F for 10-12 minutes.
Allow to cool for at least 10 minutes on the baking sheet before moving. You will need to move them quickly, or someone (like my husband) might try to be sneaky and take a bite.
- 1¾ cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature, cut into cubes
- 1 cup granulated sugar, plus 1 cup more for rolling the cookies in
- 1 cup firmly packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter (I prefer chunky, so I used chunky)
- 6 ounces good milk chocolate, coarsely chopped (I used giant chocolate chips from Guittard)
- Whisk together the flour, baking soda, and salt in a medium sized bowl.
- Beat together the butter and sugars until light and fluffy, at least three minutes .Scape down the bowl and add in the eggs, one at a time, until fully incorporated. The mixture will look light and fluffy. Add in the vanilla extract and the peanut butter. Beat until combined.
- Add in half of the flour mixture, mix for 15 seconds, and add in the rest of the flour. Mix again until just moistened. Fold in the chocolate chip with a wooden spoon. Cover the bowl tightly and chill in the refrigerator for at least 3 hours (THIS IS IMPORTANT. If you do not have time to do this, I highly recommend finding a different cookie recipe or be prepared for flat, thin cookies).
- Pre-heat the oven to 375 degrees F. Line and/or grease two large baking sheets. Using your hands, roll the dough into tablespoons-sized balls. Roll in granulated sugar. Place on the baking sheets, at least 2 inches apart. Press down gently with the palm of your hand, but do NOT press too hard and do NOT press it flat, and here's why: I thought I would put fork criss-cross patterns in the cookies - they came out really, really flat. I just left them as the recipe says to for the rest, and they turned out great. Lesson: no fork criss-cross patterns in these particular peanut butter cookies.
- Bake for 10-12 minutes (I baked mine for exactly 10.5 minutes - they should be golden brown), being sure to turn the pan around halfway through the baking time. Remove the pan from the oven and allow to cool for at least 10-15 minutes before removing to another surface to cool completely. Store in an airtight containers for up to 4 days at room temperature, or freeze for up to 2 months.