March 3, 2021This is about...
Super Chunk Peanut Butter Cookies ----YUM!
Super Chunk Peanut Butter Cookies ----YUM!
EVER SINCE I CAN REMEMBER, THERE HAS BEEN THIS COOKIE DEBATE that has separated most everyone into two camps---SOFT AND CHEWY, OR CRISPY AND CRUNCHY?
So, which are you? ---a soft and chewy lover, or a crispy and crunchy one? I've learned over the years that as far as cookies go, you can have very strong opinions about one or the other. ME, I LIKE MY COOKIES CRISPY, FOR SURE. That means I like to bake them a little longer than the recipe might call for, so that the butter and sugar can have time to brown and caramelize. But there are a lot of you out there that prefer them under-baked, soft and chewy.
This recipe is one of my favorites, from Christopher Kimball during his days at America's Test Kitchen, and will work for either camp. Although I usually use an organic peanut butter with no sugar added, this recipe works best with extra crunchy Super Chunk Skippy. And most importantly, TO KICK UP THE PEANUTTY QUOTIENT, THERE'S A FULL CUP OF PEANUTS THAT GET GROUND UP AND STIRRED RIGHT INTO THE DOUGH. The result---a sweet/salty cookie that SCREAMS peanuts--whether you like them crispy or soft.
LESSONS Learned:
1. You can try other peanut butter brands, but Super Chunk Skippy is your best bet.
2. I like to use the Planters honey roasted peanuts, but regular salted, dry roasted ones would be delicious too.
3. If your oven bakes unevenly---most ovens do that--- rotate the pans top to bottom and front to back halfway through the baking time.
4. As far as the soft/crunchy conundrum, it's simply a matter of the baking time--less for soft and chewy/longer for crispy and crunchy. it's up to you!
Super Chunk Peanut Butter Cookies
(Christopher Kimball/America's Test Kitchen)
Ingredients:
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup dry roasted salted peanuts, I like Planters Dry Roasted or Honey Roasted
1 stick (1/4 pound) unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 cup extra-crunchy peanut butter, I like Skippy Super Chunk
1 large egg
1 teaspoon pure vanilla extract
Make the cookies:
Fit two racks evenly in the oven, and preheat to 350 degrees. Line two baking sheets with parchment paper, and set aside.
Place a strainer on top of a medium size bowl, and sift the flour, baking soda, baking powder and salt. Set aside.
Add the peanuts into a food processor, and pulse until finely ground.
In the bowl of electric mixer, or by hand, beat the butter until creamy. Add the sugars and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the crunchy peanut butter and beat until it's fully incorporated. Add the eggs and vanilla, and beat until well combined.
On low speed, slowly add the dry ingredients, mixing just until combined. Add the ground peanuts and mix again just until combined.
Scoop 2 Tablespoon size balls (about the size of a golf ball)- about two inches apart, 12 to a sheet. Dip a fork in cold water and press the back into dough, rotate 90 degrees and press again making a crisscross design.
For crispy cookies, bake until nicely browned all over, 14-16 minutes. For soft and chewy ones, under-bake them. just until the cookies are puffed and slightly brown along edges, 11-12 minutes. Cool cookies on cookie sheet.
Store at room temperature in an airtight tin lined with aluminum foil for up to 2 weeks.
Makes 2 dozen cookies. The recipe can easily be doubled. YUM!
So, which are you? ---a soft and chewy lover, or a crispy and crunchy one? I've learned over the years that as far as cookies go, you can have very strong opinions about one or the other. ME, I LIKE MY COOKIES CRISPY, FOR SURE. That means I like to bake them a little longer than the recipe might call for, so that the butter and sugar can have time to brown and caramelize. But there are a lot of you out there that prefer them under-baked, soft and chewy.
This recipe is one of my favorites, from Christopher Kimball during his days at America's Test Kitchen, and will work for either camp. Although I usually use an organic peanut butter with no sugar added, this recipe works best with extra crunchy Super Chunk Skippy. And most importantly, TO KICK UP THE PEANUTTY QUOTIENT, THERE'S A FULL CUP OF PEANUTS THAT GET GROUND UP AND STIRRED RIGHT INTO THE DOUGH. The result---a sweet/salty cookie that SCREAMS peanuts--whether you like them crispy or soft.
LESSONS Learned:
1. You can try other peanut butter brands, but Super Chunk Skippy is your best bet.
2. I like to use the Planters honey roasted peanuts, but regular salted, dry roasted ones would be delicious too.
3. If your oven bakes unevenly---most ovens do that--- rotate the pans top to bottom and front to back halfway through the baking time.
4. As far as the soft/crunchy conundrum, it's simply a matter of the baking time--less for soft and chewy/longer for crispy and crunchy. it's up to you!
(Christopher Kimball/America's Test Kitchen)
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup dry roasted salted peanuts, I like Planters Dry Roasted or Honey Roasted
1 stick (1/4 pound) unsalted butter, softened
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 cup extra-crunchy peanut butter, I like Skippy Super Chunk
1 large egg
1 teaspoon pure vanilla extract
Make the cookies:
Fit two racks evenly in the oven, and preheat to 350 degrees. Line two baking sheets with parchment paper, and set aside.
Place a strainer on top of a medium size bowl, and sift the flour, baking soda, baking powder and salt. Set aside.
Add the peanuts into a food processor, and pulse until finely ground.
In the bowl of electric mixer, or by hand, beat the butter until creamy. Add the sugars and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the crunchy peanut butter and beat until it's fully incorporated. Add the eggs and vanilla, and beat until well combined.
On low speed, slowly add the dry ingredients, mixing just until combined. Add the ground peanuts and mix again just until combined.
Scoop 2 Tablespoon size balls (about the size of a golf ball)- about two inches apart, 12 to a sheet. Dip a fork in cold water and press the back into dough, rotate 90 degrees and press again making a crisscross design.
For crispy cookies, bake until nicely browned all over, 14-16 minutes. For soft and chewy ones, under-bake them. just until the cookies are puffed and slightly brown along edges, 11-12 minutes. Cool cookies on cookie sheet.
Store at room temperature in an airtight tin lined with aluminum foil for up to 2 weeks.
Makes 2 dozen cookies. The recipe can easily be doubled. YUM!
YUMMY
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