Another treat with peanut butter. Really, I cannot get enough, EVER. It is by far my favorite spread, condiment, whatever you want to call it. I put it on everything I can think of- ice cream, waffles, Oreo’s, carrots. I even put it on a chicken burger the other night (it was a success!). My obsession with the stuff was sparked a few years ago when I decided to buy Adams instead of Jif or Skippy. Previously, I had shied away from the natural kind because of the oil separation. I was too lazy to stir. That was dumb. Now, except for baking reasons, I only eat the natural peanut butters! Even the “natural” line of Jif and Skippy still have added palm oil, which, to me, takes away some of the peanut flavor. One of my surprise favorite brands is actually Archer Farms, from Target. It has a strong nutty flavor and smooth consistency with just a bit of grittiness so you know it’s natural. Other brands I regularly buy are Costco’s Kirkland Signature, Laura Scudder’s and Trader Joe’s. As for the oil separation, I learned a trick: take your hand-held electric mixer and attach one beater. Put it in the jar and turn it on low, and mix it up!
Ironically enough, I used conventional peanut butter for this cookie since natural peanut butter isn’t supposed to hold up for baking. Although, I’ve actually never tested it out, so who knows? These cookies are everything that a simple and true peanut butter cookie should be. Soft and chewy, with just a bite of crispness and a powerful peanut butter taste. How could it not with a whole cup in there?
On a side note, if you’re as into peanut butter as myself, head on over to The Peanut Butter Boy. He’s quite the connoisseur if I ever saw one. Now, onto the cookie recipe….
Peanut Butter Cookies
1 1/4 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup crunchy peanut butter
In a small bowl, whisk together the flour, baking powder, and salt. Beat together the butter, both sugars and peanut butter on medium speed just until smooth. Beat in the egg. Add the flour mixture and mix just until the dough comes together.
Cover and refrigerate the dough for at least 2 hours or up to overnight. Remove the dough from the fridge and let it come to room temperature.
Position racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees F. Line two 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 the granulated sugar and place them 3 inches apart on the prepared baking sheets. When you’ve filled the baking 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 until the cookies begin to brown around the edges but the centers still look somewhat uncooked, 9-10 minutes. Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
Makes about 40 cookies.