Saturday, March 29, 2014

Peanut Butter Sandies

If you asked my boyfriend, Jacques what his favourite cookies were, he’d say “Peanut Butter Cookies!” with the enthusiasm of a six year old. He’s very good at dropping hints for what I should make for my next baking project. It was his birthday last week so instead of making them alone, I thought it would be more fun to boss him around make it together.

Most of the peanut butter cookies I've had are crisp and dry, not that it’s a bad thing, but they’re predictable. These cookies on the other hand, will blow your mind. Dense and buttery, they are reminiscent of shortbread. The marriage of brown and granulated sugars gives it a sandy texture and the peanut butter adds a wallop of flavour. Not to mention the sprinkle of salt on top makes them freakingly irresistible. For those who live for sweet and salty desserts, these are for you.

Peanut Butter Sandies
By Kim Severson and Julia Moskin of CookFight: 2 Cooks, 12 Challenges, 125 Recipes, an Epic Battle for Kitchen Dominance via Leite's Culinaria

I made about 50 cookies, the recipe says it makes about 6 dozen, it will depend how much dough you scoop. These are very soft and crumbly. When I tried to transfer them to a rack to cool, they threatened to fall apart. I let them sit on the hot baking sheet for about a minute before I moved them which seemed to help.

2 sticks (8 ounces) unsalted butter, at room temperature
2 cups granulated sugar
2/3 cup packed light brown sugar
1 teaspoon fine sea salt
2 ¼ cups (18 ounces) peanut butter, creamy or chunky, it matters not
2 large eggs
2 ¼ cups all-purpose flour
Kosher salt for sprinkling

Preheat the oven to 350°F and position the oven rack in the center position. Line 2 baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated and brown sugars, and salt until light and fluffy, at least 3 minutes. Add the peanut butter and eggs and mix well. Add the flour and mix just until well combined.

Using a small cookie scoop or a spoon, scoop the dough (2 to 3 teaspoons per cookie) onto the baking sheets, leaving a 1-inch space between them. Sprinkle lightly with kosher salt.

Bake until golden, 10 to 14 minutes, depending on the size. Slide the parchment paper and the cookies onto a wire rack and let cool. The cookies will be very crumbly, especially when warm.

Recipe here!

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