Peanut Butter Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, at room temperature
• 1/2 cup solid shortening, at room temperature
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 cup creamy peanut butter

Method

1. Heat oven to 350°.
2. Sift together the flour, baking powder, baking soda and salt, set aside.
3. Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
5. Add the flour mixture by the cupful and beat at low speed to mix well.
6. Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
7. Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
8. Bake 10-12 minutes.
9. ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
10. ***Use a spatula to transfer to a rack to cool.

Watch out for: The pull-early reflex from other cookies — it undercooks this one.

Ingredients

• All-purpose flour (2 cups)250 g
• Baking soda (1/2 tsp)2 g
• Salt (1/4 tsp)1 g

Method

1. Pb: creamy no-stir commercial ONLY — natural PB needs technique adjustments canon spells out
2. Mix: one bowl; the egg is the entire structural system
3. Shape: ball; wet sugared fork, two presses — the dough is far too dense to spread
4. Bake: 350F ~10-12 min, fully set
5. Cool: long sheet rest — egg-only structure is fragile hot

Watch out for: Egg-size and jar variance hit structure directly with no flour buffer; the two flourless reports we have ran 7.5 edges (pure) and 2.5 (flour added to a flourless formula — don't split the difference).

Ingredients

• 16 tablespoons unsalted butter (melted; 1 cup)227 g
• 1 cup brown sugar (light or dark, lightly packed)213 g
• 1 cup granulated sugar (plus extra for rolling (optional))200 g
• 1 cup creamy peanut butter (see note 1)258 g
• 1/8 teaspoon almond extract (optional!)0 g
• 1 tablespoon vanilla extract13 g
• 2 large eggs100 g
• 1 teaspoon baking soda5 g
• 1/2 teaspoon salt3 g
• 2-2/3 cups all-purpose flour (see note 2)320 g
• 4 ounces semi-sweet baking bar (or milk or dark chocolate)113 g

Method

1. Line a large sheet pan with a silicone baking mat (or parchment paper) and set aside.
2. In a microwave-safe bowl, heat the butter until it’s melted. Set aside to cool back to room temperature (hot butter will melt sugars and cause greasy cookies). Once at room temperature, use a spatula to scrape every bit of butter into a large bowl and add brown sugar and granulated sugar. Mix with a large whisk until smooth, about 1 minute.
3. Add peanut butter, almond extract (if using), and vanilla extract. Mix until combined. Add 1 egg. Mix just until ingredients are incorporated, then add the second egg. Again, mix until ingredients are just incorporated. Add baking soda and salt and mix until just incorporated. Add flour and mix again until just incorporated. Don’t overmix.
4. Cover the dough and chill for 30 minutes, up to 1 hour—see note 3. Preheat oven to 325°F. Scoop the cookie dough and roll into large balls that are each 2 packed tablespoons (40 grams) in size (see note 4) and if desired, roll dough balls in some extra granulated sugar. Place dough balls on a lined sheet pan—6 cookies at a time—leaving ample room (2-inches) between cookies.
5. Bake for 8–14 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the sheet pan when removed from the oven.) Be careful to not overbake!
6. Remove the cookies (if any edges are going wayward, working quickly, press the edges inwards with a metal spatula) and allow them to cool on the sheet pan 5 minutes before removing them to a cooling rack to finish cooling completely. Cool completely before dipping in chocolate (optional step).
7. Optionally dip in chocolate: Coarsely chop the chocolate bar into evenly sized pieces and place in a microwave-safe bowl (see note 5). Microwave in bursts of 20 seconds, stirring between each burst for 15 seconds, until the chocolate is melted and smooth. Dip half of each cookie into the melted chocolate, scrape the bottom of the cookie on the bowl, then transfer the cookie to a sheet of parchment paper. Allow chocolate to set at room temperature.

Watch out for: The yolk trade: the same extra-yolk batch that bought 8.0 chew read 2.5 center — richness and set fight over the same eggs.

Ingredients

• ¾ cup creamy peanut butter (188g)188 g
• ½ cup unsalted butter (softened (113g))113 g
• ½ cup granulated sugar (plus more for rolling (100g))100 g
• ½ cup packed light brown sugar (110g)110 g
• ¼ teaspoon salt2 g
• 1 large egg (room temperature)50 g
• 1 teaspoon vanilla extract4 g
• 1½ cups all-purpose flour (180g)180 g
• ½ teaspoon baking soda2 g
• 36 Hersey’s chocolate kisses (unwrapped)

Method

1. Preheat the oven to 375°F. Line cookie sheets with parchment paper.
2. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, sugars and salt. Cream together by beating on medium speed until well combined. Add the egg and vanilla. Beat until well combined. Scrape down the bowl. Add the flour and baking soda and beat on low speed just until combined.
3. Scoop the dough and roll into 1-inch balls. Coat in additional granulated sugar if desired. Place on a prepared baking sheet 2 inches apart.
4. Bake for 8 to 10 minutes or until the cookies look puffy and cracked and the bottom just start to turn brown. Immediately press a chocolate kiss into the center of each cookie. (The cookies will crack and that’s okay!) Allow the cookies to cool completely on the pan, until the chocolate is set. Serve or store in an airtight container for up to 1 week.

Watch out for: Hand-placing chips on top beats mixing through when structure is marginal.

Ingredients

• 0.5 cup unsalted butter
• 0.5 cup white sugar
• 0.5 cup packed brown sugar
• 0.5 cup creamy peanut butter
• 0.5 teaspoon kosher salt
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 egg
• 1.25 cups all-purpose flour

Method

1. Beat together butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth. Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute. Slowly mix in flour with the mixer on low speed. Scrape down the sides of the bowl and beater. Continue mixing until dough comes together, about 30 seconds.
2. Form dough into a ball, cover with plastic wrap, and refrigerate for 2 to 3 hours.
3. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
4. Portion cookie dough into equal-sized balls and place on the prepared baking sheet. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern.
5. Bake in the preheated oven until golden, about 10 minutes. Let cookies sit on the baking sheet briefly before transferring to a wire rack to cool completely.

Watch out for: The buttermilk-for-butter accident (7-cook cluster) is the exception that proves it: remove the fat entirely and the dish notices.