I like my chocolate chip cookies soft and chewy and my peanut butter cookies crisp and crumbly. These cookies fit the bill exactly. They have a slight crisp and an amazingly light, crumbly texture like a shortbread.
Salt is crucial in these cookies. Most baked goods recipes call for salt, but you can pretty much get away with leaving it out. Not for these cookies. The salt really brings out the peanut butter flavor, so make sure you throw some in the batter and sprinkle the tops with kosher salt if you really want to get that salty/sweet combination.
Peanut Butter (Cookies and Cream) Cookies
Adapted from The Cook’s Illustrated Cookbook
Makes 3 dozen cookies
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt, plus more for sprinkling
- 16 tbsp (2 sticks) unsalted butter, softened
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 1 cup extra-crunchy peanut butter, room temperature (or whatever kind you prefer)
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup crumbled Oreo cookies (optional)
- Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 350F. Line 2 baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, and salt together in medium bowl and set aside.
- Using stand mixer fitted with paddle, beat butter, brown sugar, and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down bowl as needed.
- Add peanut butter and mix until fully incorporated, about 30 seconds. Then, add eggs and vanilla and mix until combined.
- Reduce speed to low and add dry ingredients. Mix until combined, about 30 seconds. Fold in crumbled Oreo cookies if using.
- Roll dough into balls and place on prepared baking sheets. Press each dough ball twice, at right angles, with dinner forks to make crisscross design. Sprinkle tops of cookies with kosher salt.
- Bake until cookies are puffy and slightly brown around edges but not on top, about 10 to 12 minutes, switching and rotating halfway through baking.
- Let cookies cool on baking sheets for 5 minutes; transfer cookies to wire rack and let cool to room temperature.
This is a solid recipe for peanut butter cookies that really lends itself to experimentation. Try different textures of peanut butter – creamy is great, but I really love the extra crunch from the peanuts in chunky peanut butter. The oreos add a very subtle flavor and still let the peanut butter essence shine through.
For a super peanuty cookie, try adding Nutter Butter crumbs – yo dawg, I heard you like peanut butter cookies, so I put a peanut butter cookie in yo peanut butter cookie, so you can eat a peanut butter cookie while you eat a peanut butter cookie.