I will make more with the jam in the middle next time as that was my favorite variation. I have dipped them in chocolate, added chocolate chips, and made thumbprint cookies with jam in the middle for variations. But they turn out great even without the steam bath. Second time around my baking dish exploded when I poured the water in, my bad. I used a glass baking dish for the water in the oven, first batch worked perfectly. A very nice texture and a step above old school PB cookies. These are the ultimate peanut butter cookies. Besides being tasty they won't wreck your blood sugar. Must have to do with the amount of peanut butter and the small amount of flour that these contain. I couldn't believe it, so I ate a second one and another small bump. Ate one of these and it only produced a small bump in my blood sugar. I am diabetic and virtually ANY cookie cranks up my blood sugar levels. I also don't like other peanut butter cookies that have barely a hint of peanut butter. Just stick to the Betty Crocker recipe, and don't fix what isn't broken. It's not rocket science, but Bon Appetit insists on making it so. Rick Martinez has taken a simple classic and turned it into something so unbelievably convoluted that I may never eat a peanut butter cookie again. Head this way for more of our best cookie recipes → Editor’s note: This recipe was first printed in our March 2016 issue as part of BA’s Best, a collection of our essential recipes. Let rest at room temperature 1 hour before baking. Repeat with second sheet.ĭo ahead: Cookie dough can be shaped and frozen 1 month ahead. Let cool slightly on baking sheet, then transfer to a wire rack and cool completely. Bake cookies until browned and edges are crisp, 12–15 minutes. Working quickly, transfer 1 sheet of cookies to upper rack, then carefully pour 1 cup water into hot skillet water will bubble and sizzle violently. Sprinkle cookies with demerara or raw sugar and flaky sea salt. Step 6Īrrange racks in upper and lower thirds of oven place a dry, medium skillet on the bottom rack, then increase oven temperature to 375°. Dip the tines of a fork in cold water and flatten cookie dough balls to ½" thick, making a crosshatch pattern on the top of each. each) and transfer to 2 parchment paper-lined rimmed baking sheets. Portion dough into 20 balls (about 2 heaping Tbsp. Let dough rest at room temperature until slightly firmed up, about 10 minutes. Add peanut butter, chopped peanuts, and brown butter and mix on low speed, scraping down sides of bowl as needed, until fully incorporated, about 30 seconds. Reduce mixer speed to low and gradually add in dry ingredients, then increase speed to high and beat 1 minute to develop gluten and hydrate flour. Using an electric mixer on high speed, beat 1 large egg plus 1 large egg yolk, ¾ cup (150 g) granulated sugar, ½ cup (170 g packed) light brown sugar, and ¼ cup water in a large bowl until mixture is light and falls back on itself in a slowly dissolving ribbon, about 2 minutes. Whisk ¾ cup (93 g) all-purpose flour, ¾ tsp. Transfer brown butter with solids to a medium bowl chill, stirring every 5 minutes, until cooled and beginning to solidify, about 15 minutes. unsalted butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 4–6 minutes. Toast ½ cup (71 g) roasted, salted peanuts on a rimmed baking sheet until browned and fragrant, 6–8 minutes. To bake them, we borrowed a bread-baking technique: Placing a pan of water in the oven creates a burst of steam, giving these peanut butter cookies a glazy, crispy, golden-brown crust, while maintaining their soft, delicate centers. To finish, use a fork for a classic crisscross pattern or grab a cookie stamp or kitchen mallet for a different design. Letting the cookie dough rest ensures the flour is fully hydrated, resulting in crisper edges and chewier middles. We prefer natural peanut butter here, so you can dial in the sugar and salt amounts precisely, and smooth peanut butter over crunchy to better control the cookies’ fat and moisture levels. Meanwhile, brown the butter, which will enhance the cookies’ nuttiness. Start by roasting the peanuts to wake up their flavor (yes, you’re roasting store-bought roasted peanuts). Ours has a crunchy-chewy texture and a deep peanut-buttery flavor that’s not too sweet. But, with a few tweaks, this already great cookie can be truly exceptional. Many versions call for a minimalist approach (like Epicurious’s 3-Ingredient Peanut Butter Cookies). You don’t need much to make a classic peanut butter cookie recipe.
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