So, I went a little nuts with the baking last weekend because I was baking for the New Music Bake Sale in Brooklyn. I made two kinds of cookies and some banana bread, and it was tons of fun. I realized after the fact that I should have made my gougeres since they are probably the most popular thing I’ve ever made. Oh well. You’ll just have to wait for those.
I’ve been slowly baking my way through the Flour Bakery cookbook, and so far I haven’t really been disappointed in anything. These peanut butter cookies are no exception. They are a little more cakey than I probably would prefer, but then again, most peanut butter cookies get that way because of the texture of peanut butter when baked. I definitely have to agree they are delicious and I would definitely make them again. They are just the right amount of sweet and salty, and fresh out of the oven they are amazing.
Peanut Butter Cookies
2 sticks butter
1 cup sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 jar chunky peanut butter (1 3/4 cups)
2 2/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
Cream together the butter and sugars for 5 minutes with a hand mixer until smooth and light in color. Beat in the eggs and vanilla until thoroughly combined. Scrape down the bowl and then add in the peanut butter and combine.
Meanwhile, combine the flour, baking soda, and salt in another bowl. Slowly add to the wet ingredients and don’t over beat. Refrigerate overnight.
Roll into 1 inch balls and flatten into discs. Using a fork, make cross-hatch marks on top (the traditional peanut butter cookie decoration).
Bake for 20 minutes at 350 degrees or until they start to brown around the edges. Let cool on a rack.