Peanut Butter Cookies

Cookies are uniquely all American. England has their biscuits, Italy biscotti, and France has macarons or petits fours. The last time I was in Paris I noticed a store dedicated to “American style” cookies, but it didn’t last long. I had a long discussion with a French restaurant owner there on the virtues of a chocolate chip cookie. I couldn’t convince him, but just to prove a point, I did fed ex a box of mine as soon as I arrived home. Based on his flattering text to me, I’m quite confident I changed his mind.

There are endless recipes and variations of cookies in the United States. Chocolate chip, snickerdoodles, sugar and peanut butter, to name just a few. All of which appeal to me, but ask someone to rate them and most likely the conversation will get a bit heated. Everyone seems to have an opinion. Don’t even get me started on the topic of soft vs. crunchy.

Peanut butter cookies have definitely grown on me as an adult. So much so, they are hands-down my first choice. Every day, when the kitchen closed at my restaurant, I’d tuck any leftovers (if there were any) in my apron pocket to eat later in the evening. Something about them are very comforting.

Why the criss cross hatch pattern? Some say it is to flatten the cookie so it bakes evenly. Another theory being that it is to distinguish this cookie for anyone having a peanut allergy. Makes sense to me. While others say the ridges give it the perfect balance of crunchy and soft. Regardless, I love the old fashioned look.  

As always, I prefer to refrigerate my dough a few hours or overnight before baking. It holds the shape batter. Also, if your fork sticks when making the pattern, dip the tines in flour or sugar.  You could also chill the fork which works quite well. I’d like to thank my dear friend Marilena for finding this recipe and allowing me to share it. After all, recipes are meant for sharing.

INSTRUCTIONS:

1. Heat oven to 350 degrees. In a medium bowl sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of breadcrumbs. Set aside.
2. In a bowl of an electric mixer, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping down the sides when needed. Beat in crunchy peanut butter, followed by eggs and vanilla. Gently stir in dry ingredients. Fold in ground peanuts just until incorporated. Refrigerate until cold.
3. Line a baking sheet with parchment paper. Roll dough in round balls, approx. 1 1/2 ounces each and place on the baking sheet. Using the back of a fork, press into the dough. Turn the fork the other way to make a second imprint to make a crisscross.
4. Bake until cookies are slightly brown on the edges, but still soft in the middle, approx. 11 minutes. Remove from oven. I like to repeat my hatch pattern while they are cooling on my cookie sheet after they come out. Cool a few minutes on the baking sheet and then transfer to a cooling rack.

Enjoy!