Make your world wonderful, with a cookie. This is reason enough to bake the “Chewy Peanut Butter Cookies,” from the May/June 2019 issue of Cook’s Illustrated.
Chewy Peanut Butter Cookies
Cook’s Illustrated,
May/June 2019
Makes 30 cookies
1½ cups all-purpose flour
1 tsp. baking soda
½ tsp. table salt
1½ cups packed dark brown sugar
1 cup creamy peanut butter
2 large eggs
4 Tbsp. unsalted butter, melted and cooled
2 Tbsp. honey
1 tsp. vanilla extract
½ cup dry-roasted peanuts, chopped fine
Adjust oven rack to middle position and heat oven to 350 degrees. Line two 18 by 13-inch rimmed baking sheets with parchment paper. Whisk flour, baking soda, and salt together in medium bowl.
In large bowl, whisk sugar, peanut butter, eggs, melted butter, honey, and vanilla until smooth. Add flour mixture and stir with rubber spatula until soft, homogeneous dough forms. Stir in peanuts until evenly distributed.
Working with 2 Tbsp. dough at a time, roll dough into balls and evenly space on prepared sheets (15 dough balls per sheet). Using your fingers, gently flatten dough balls until 2 inches in diameter.
Bake cookies, 1 sheet at a time, until edges are just set and just beginning to brown, 10 to 12 minutes, rotating sheet after 6 minutes. Let cookies cool on sheet for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely before serving.
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Mixing cookie dough by hand is very gratifying, rewarding. I did bake for 6 minutes, then rotated the pan to bake for another 6 minutes.
Sigh. These chewy cookies are too easy. Delightful.
Next time, I will indulge in the odd “Eggs in Clouds,” from Food.com. Come back to my site next week, to have more fun with me.
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