Big super nutty peanut butter cookies(CI)......

We all know by now that Robin is a peanut butter freak, a title she wears happily. My friend J is also a lover of all things peanut butter. I'm off to Ann Arbor to visit J and her partner for a few days so I thought I'd whip these up. The recipe came to me in the America's Test Kitchen newsletter and as per usual, Cook's Illustrated didnt dissapoint. These were very peanutty, thanks to a dose of chopped nuts. I actually halved the recipe but while mixing I realized I added the full amount of peanut butter. I didnt have another full stick of butter softened, but I did have 2 tbls so I used that and proceeded with the recipe( but I did use only half the amount of chopped nuts). They're still really good, next time I make them I'll use the correct amount of butter. I used the ridged side of my meat pounder to make the marks( spray it with pam first).



Big, Super-Nutty Peanut Butter Cookies Add to Favorites Shopping List
Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough. If using unsalted butter, increase salt to 1 teaspoon. Keep finished cookies refrigerated in airtight container. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds. Cool before serving.
Makes approximately 3 dozen cookies
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 pound butter (2 sticks), salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)




1. Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.

2. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.

3. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked). Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely. Cookies will keep, refrigerated in an airtight container, up to 7 days.