Whenever we decide to whip up a dish, I find more often than not, it is because we want others to have a share of it too. And today, I bake Peanut Butter Cookies because I was reminded by a dear friend of mine who bought my first cupcake for me to taste. I remember that she loves peanut butter (and not raisins!) and when I came across this recipe, I told myself, I must bake for her. Not that she will be here to savour the cookies but well, I hope my baking will cheer her up a wee bit. I hope.
This recipe is from Alice Medrich’s book, Alice Medrich’s Cookies and Brownies but also found in Saveur. For most baking attempt, I would try to half the proportion. This is mine which yields about 22 cookies, and measurement in scales.
85g all-purpose flour
1/4 tso baking soda
60g unsalted butter, at room temperature
90g granulated sugar
30g packed brown sugar
1/4 tsp salt
155g creamy peanut butter
1/2 tsp vanilla extract
1. Sift the flour and baking soda together in a medium bowl and set aside. Put the butter, granulated sugar, brown sugar, and salt in the bowl of a standing mixer fitted with a whisk and beat on medium speed until smooth and creamy but not fluffy, about 1 minute ( I took longer). Add the peanut butter, egg, and vanilla, and beat until just smooth, about 30 seconds. Stir in the reserved flour with a wooden spoon until just combined. Cover dough with plastic wrap and refrigerate at least 2 hours or up to 12 ( I refrigerate overnight).
2. Position racks in the upper and lower thirds of the oven, then preheat oven to 325°. Pinch off heaping tablespoon-size pieces of dough and roll into balls. Arrange balls 2 1/2” apart on parchment-lined cookie sheets. Use tines of a fork to flatten balls to a thickness of about 1/2” and to make a grid pattern on top. I found dipping the fork in hot water before using it to flatten the balls help as it does not stick too much to them. Bake until golden brown, about 15 to 20 minutes.