Truly amazing Peanut Butter Cookies
Truly Amazing Peanut Butter Cookies
2 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Pinch of freshly grated nutmeg
2 sticks unsalted butter-room temperature
1 cup peanut butter-your preference chunky or smooth (natural won’t make a good cookie)
1 cup brown sugar
¾ sugar
2 eggs
1 ½ cups chopped salted peanuts
An additional ½ cup sugar for rolling
Oven to 350 degrees.
Whisk together the flour, nutmeg, baking soda, and baking powder in mixing bowl.
In a separate mixing bowl, cream the butter and sugars until smooth and creamy. Add peanut butter and mix until incorporated. Add eggs one at a time, beating until each addition is mixed in, about 1 minute. Scrape down the bowl and on low speed add the flour mixture. Mix in the chopped peanuts.
Scoop dough into desired size and roll into a ball. Drop ball into the rolling sugar and coat.
Place on baking sheets with about 2 inches of space between each cookie.
Dip the tines of a fork into the sugar and press the tines against each cookie. You should have a flattened round of dough with a criss-cross indentation.
Bake for about 12-15 minutes, or until the cookies are a lovely light golden brown. Remember to cool the cookies before popping one in your mouth, which can be quite the challenge!
Enjoy!
Andrea Charroin was a trained baker and pastry chef in San Francisco before she, her husband Westley, and their two sons moved to Redding. They fell in love with Redding’s downtown and opened a little pastry shop, Rene-Joule Patisserie. See more of her great creations in the Food section and in her blog at www.anewscafe.com. Used with permission.
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