Today started out like any other day when I woke up this morning… with a craving. I’m not sure if I dreamt about these cookies or I heard someone talking about them recently and the idea was planted in my head, but by the end of the day, as Chaka Khan as my witness, I will have a Peanut Butter Cookie (or three) in my belly.
Besides the craving, and just like every day, means being a personal chef. If you thought I stayed at home all day, cooking away with whatever recipe notion I had, in some pristine all-white kitchen, with floor to ceiling plantation shutters, and tons and tons of storage and counter space (Goals!)… well, you are wrong. I actually work and have a job cooking for my wonderful clients six days a week.
BUT… a peanut butter cookie I must have…. today! So in-between client errands and shopping I decided to pop into a local bakery (No I will not say who) who I know bakes delicious cookies. They had Peanut Butter-Chocolate Chip and Peanut Butter Oatmeal, but no “JUST PEANUT BUTTER”!. As my friend Dwayne Jones says when confronted with a menu listing a hundred burger choices and options “… I don’t like a lot of shit on my burgers.” Well, the same holds for this peanut butter cookie craving of mine… I just want a peanut butter cookie!
So what does a personal chef do when he has a craving? Well, he waits until after work, and life, and knocks out a recipe at nine o’clock at night.
They may have come to me later in my day than I anticipated, but they ended up being everything I wanted in a Peanut Butter Cookie. I’m keeping this recipe of mine forever… and having had two cookies and a quart of Marak Family Farm milk, it's all I can do to sit here and type this recipe out. Well worth the struggle, IMO.
Big Ass Peanut Butter Cookies
Ingredients: Makes 12 (Big Ass) 4-ounce cookies
1 cup unsalted butter, softened room temp
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup Extra Crunchy Peanut Butter
1/2 cup Creamy Peanut Butter
1 teaspoon vanilla
2 large eggs, room temp
3 cups All-Purpose Flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon Kosher salt
With a stand mixer and in its mixing bowl, add the room temp butter and begin to cream with the paddle attachment. Add the brown sugar and granulated sugar and beat into the butter until light and fluffy, then add both peanut butters. Again beat until fluffy.
While all that is going on, in a mixing bowl combine the all-purpose flour (evenly leveled off), the kosher salt, cornstarch, and baking soda. Stop with a spoon a few times to combine evenly.
Scrape down the butter and sugar bowl (please turn the mixer off first) and one at a time add and mix in the eggs. Next, add the vanilla and mix until it is incorporated.
Adding around a cup or two at a time, spoon in the dry mixture to the wet mixture. Mix just long enough to combine. Continue this process until all of the dry had been mixed into the wet. Scrape down the mixing bowl again, sides and bottom, and give it one final mix.
As best you can, be it a scale or an ice-cream/cookie-dough scoop, portion out 4 ounces of the dough. I weighed mine for size and uniformity. About the size of a large, large lemon is my best guesstimate. Place them on a prepared cookie baking sheet, with parchment paper of a Sil-Pat, spaced 2-inches apart. I was able to get nine cookie balls on one large sheet pan and three on a smaller. Place the cookies in the refrigerate to chill for 20 minutes, and preheat your oven to 375 degrees.
Remove the cookie balls from the fridge. With a wet paper towel, a metal “one cup” measuring cup, and a plate full of sugar, let's start to prepare the cookies for baking. Wipe the bottom of the measuring cup with a damp paper towel. Dip the bottom of the measuring cup into the plate of granulated sugar to get a nice even coating of the sugar. Press the sugared bottom of the measuring cup into the dough ball and gently flatten. Press down half way until a half inch thick, evenly round and smooth, sugar-topped cookie has formed. Continue doing this for each cookie ball.
With a clean dinner fork and using the tines, make a crosshatch or hashtag (#) imprint on top of the cookie. It’s the classic “This is a Peanut Butter Cookie!” marking!
Bake the cookies for 12-15 minutes depending on your oven, or just until the edges are a nice golden brown. Don’t forget cookies keep cooking (carryover cooking) once out of the oven, so they may seem a little underdone once out of the oven. Allow the cookies to cool on the baking sheet for 10 minutes, then carefully remove to a wire rack to cool completely.
Soft, thick, and loaded with peanut butter goodness. Mischief and cravings managed. Enjoy!