My mom wasn’t keen on her girls buying school hot lunches when I was a child and preferred instead to pack my sisters and my lunch herself. Sunday roast made good sandwiches and there was always a full cookie jar on the counter and a bowl of seasonal fruit on the table so making a nutritious lunch she knew we would eat was easy. I can see myself sitting in the school cafeteria opening the little wax paper sandwich bag to find freshly baked cookies inside. No zip lock bags in those old days…LOL. I’ve used mom’s recipe my whole adult life and hadn’t even thought of trying another until I found this cookie recipe in David Lebovitz’s book, Ready for Dessert. I was surprised to find this plain little recipe among so many fancy, more elaborate ones so thought, what the heck! I’ll give it a try. Believe me…the recipe is in the book for a reason. The cookies have a rich, buttery, nutty flavor and practically melt in your mouth. I shared with family and friends and everyone gave them a enthusiastic thumbs up. So if you are thinking about make a special treat for your back-to-schoolers this is a recipe to keep in mind. Is there anybody out there who doesn’t like a peanut butter cookie?
- 1-1/4 cups (175g) flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup (4oz) unsalted butter, melted
- ½ cup (100g) granulated sugar, plus more for coating cookies
- ½ cup (120g) packed light brown sugar
- 1 cup (260g) creamy peanut butter
- 1 large egg, room temperature
- In a small bowl, whisk together the four, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment beat together the butter, granulated and brown sugars and peanut butter on medium speed just until smooth. Beat in the egg.
- Add flour mixture and mix just until the dough comes together. If necessary knead the dough with your hands until smooth.
- Cover and refrigerate the dough for at least 2 hours or overnight. Remove the dough from the refrigerator and let it come to room temperature.
- Position racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. Pour some granulated sugar into a small bowl.
- Pinch off pieces of dough and roll them into 1-inch balls. Roll the balls in granulated sugar and place them 3 inches apart on the prepared baking sheets. When you have filled the sheets flatten and make a crosshatch pattern on each cookie by pressing down on the ball with the back of the tines of a fork.
- Bake, rotating baking sheets midway through baking until the cookies begin to brown around the edges but the centers still look somewhat uncooked, 9 to 10 minutes. Remove them from the oven before they look done so they stay chewy once cooked.
- Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
I’m joining the group for On The Menu Monday at StoneGable. Thanks, Yvonne, for being such a wonderful host.
HAPPY HOLIDAY WEEKEND EVERYONE!