The classic peanut butter blossom, tender, crisp, bursting with peanut goodness.
I do not know how many pound of peanut butter and flour I have used making these. Every time I started a batch, I needed to make sure I have two sheet pans full just for the denizens at the lair.
Always a hit in cookie season, and then I found out one of my favorite people was a fiend for these. So I always fired up at least two more pans just for them.
A peanut butter cookie is a type of cookie that is distinguished for having peanut butter as a principal ingredient. The cookie originated in the United States, its development dating back to the 1910s. If crunchy peanut butter is used, the resulting cookie may contain peanut fragments.
Early peanut butter cookies were either rolled thin and cut into shapes, or else they were dropped and made into balls; they did not have fork marks. The first reference to the famous criss-cross marks created with fork tines was published in the Schenectady Gazette on July 1, 1932. The Peanut Butter Cookies recipe said: “[s]hape into balls and after placing them on the cookie sheet, press each one down with a fork, first one way and then the other, so they look like squares on waffles.”
Pillsbury, one of the large flour producers, popularized the use of a fork in the 1930s. The Peanut Butter Balls recipe in the 1933 edition of Pillsbury’s Balanced Recipes instructed the cook to press the cookies using fork tines. These early recipes do not explain why the advice is given to use a fork, though. The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).
Peanut Butter Cookies
- 120 grams unsalted butter Softened, ~ 1/2 cup
- 100 grams Brown Sugar ~ 1/2 cup, packed
- 120 grams Peanut Butter ~ 1/2 cup, creamy or chunky
- 100 grams Granulated Sugar ~ 1/2 cup
- 1 ea Egg Jumbo
- 192 grams AP Flour ~ 1.5 cups
- 5 grams Baking Soda ~ 3/4 tsp
- 2 grams Baking Powder ~ 1/2 tsp
- Chocolates to dress
- 2 grams salt ~ 1/2 tsp
- Heat oven to 375
- In stand mixer cream butter and sugars on high until light and fluffy
- Beat in the peanut butter, and egg on medium, incorporate well
- Stir in flour, baking powder, baking soda on low, using three batches
- When dough forms, dish out with #30 disher, form into balls
- Place balls on a parchment lined 1/2 sheet tray. ~ 2" apart
- Bake until edges are light brown, ~ 8-10 minutes
- Press a chocolate into each cookie and remove to cool on a cooling rack
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