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2 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1/2 lb Butter; salted, (2 sticks)
1 c Firmly packed dark brown
-sugar
1 c Granulated sugar
1 c Extra-crunchy peanut butter;
-preferably Jif
2 lg Eggs
2 ts Vanilla extract
1 c Roasted salted peanuts;
-ground in food processor to
-resemble bread crumbs,
-about 14 pulses (about 1
-cup, packed)
1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift
flour, baking soda, baking powder, and salt in medium bowl.
2. In bowl of electric mixer or by hand, beat butter until creamy. Add
sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to
scrape down bowl as necessary. Beat in peanut butter until fully
incorporated, then eggs, one at a time, then vanilla. Gently stir dry
ingredients into peanut butter mixture. Add ground peanuts; stir gently
until just incorporated.
3. Working with 2 Tablespoons dough at a time (see illustration 1, below),
roll into large balls, placing them 2 inches apart on a parchment-covered
cookie sheet. Following illustration 2, below, press each dough ball with
back of dinner fork dipped in cold water to make criss-cross design. Bake
until cookies are puffed and slightly brown along edges, but not top, 10 to
12 minutes (they will not look fully baked). Cool cookies on cookie sheet
until set, about 4 minutes, then transfer to wire rack to cool completely.
Cookies will keep, refrigerated in an air-tight container, up to 7 days.
Suggested Wine: Ad
NOTES : Cook’s Illustrated, March & April 1998 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.
Yields
36 Servings
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