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    Almost the Best Peanut Butter Cookies

    Source of Recipe

    my own recipe

    Recipe Introduction

    These might be the best peanut butter cookies I’ve ever eaten. They are definitely the best I have ever made. But they aren’t the best I can imagine. I am aiming for a cooky that is as peanut buttery as Jif and really, really chewy. Not cakey and not very moist. Just a big, fat, chewy cooky bursting with peanut butter flavor. These are almost there. They are chewy in the middle and have wonderfully crunchy, high edges that are similar to those almond cookies in Chinese restaurants. When I made these for Christmas 2009, I had the happy idea to sprinkle them with a little fleur de sel - after all, who doesn't love salted peanuts? This was a wonderful inspiration - sweet, salty peanutty - all the good stuff!In 2015, I made another change - I found Jif peanut powder in the grocery store and added 1/4 cup to the dry mix. It really increased the peanut flavor of the cookies.

    List of Ingredients

    2 ¾ c. bread flour (11.75 oz.)
    1 ½ t. baking powder
    1/4 c. peanut powder - plain, no added salt or sugar
    1 t. salt
    1 c. sweet butter, room temperature
    1 ½ c. creamy peanut butter
    2 t. vanilla
    1 1/2 c. firmly packed brown sugar
    1/2 c. sugar
    1 large egg
    1 ½ c. peanut butter chips


    Preheat oven to 350 degrees.

    Mix flour, baking powder, peanut powder and salt in a bowl. Set aside.

    In the bowl of a stand mixer, beat butter, peanut butter and vanilla until well mixed. Add both sugars; beat well, scraping down the sides of the bowl once. Mix half of the flour mixture into the peanut butter mixture. Add the egg; mix well. Add the rest of the flour mixture and mix completely. Stir in the peanut butter chips.

    Using a 3 T. ice cream scoop, scoop balls of dough onto parchment paper lined cooky sheets. Put the traditional crisscross on each cooky with a fork.

    Bake for 16 – 20 minutes.

    Makes 30 cookies




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