9 September 2019
Recipe from Cook's Illustrated, May 2019; also available online
Why another recipe for peanut butter cookies? The Test Kitchen already has an excellent recipe that produces very peanuty cookies using crunchy peanut butter and chopped peanuts. What is so special and different about this recipe and how do the cookies compare? Perhaps the title provides the answer, is this a chewy version?
The technique for making these cookies is standard, it is the proportions and choice of ingredients that leads to a different sort of peanut butter cookie. Flour, baking soda, and salt were whisked together in a bowl. In another bowl, brown sugar, peanut butter (I used Skippy creamy), eggs, melted butter, honey, and vanilla were whisked together. The dry ingredients were added to the wet and stirred with a spatula to form a smooth dough. The dough was finished by stirring in finely chopped dry-roasted peanuts. The dough was dropped onto a parchment-lined baking sheet using a #30 portioning scoop (about 2 tablespoons). The balls of dough were gently flattened into 2-inch disks and baked at 350° for 11 minutes. It took an hour to make 26 cookies.
The original peanut butter cookies are crispy on the outside and chewy inside with the traditional cross-hatch pattern on the top. These new cookies don't have cross hatches and they are not crispy on the outside, but chewy through and through. They have a texture that is more like peanut butter than the classic cookie. Both are good and both are worth making whenever the urge for peanut butter cookies strikes. It's just a question of which texture you want when the time comes.
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