These are exceptionally delicious peanut butter cookies. Based on a recipe from Cook's Illustrated (I added a little maple syrup to mine) these cookies are slightly crisp on the edge and chewy in the center, and full of flavor with addition of freshly groun…
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)
The method
Directions
01
Adjust oven rack to low center position; heat oven to 350 degrees. Sift flour, baking soda, baking powder, and salt in medium bowl.
02
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 and maple syrup 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.
03
Working with 2 tablespoons dough at a time, roll into large balls, then roll in granulated sugar, and place them 2 inches apart on a parchment-covered cookie sheet. 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.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Peanut Butter Cookies with Freshly Ground Peanuts
Prep
Cook
Yield
These are exceptionally delicious peanut butter cookies. Based on a recipe from Cook's Illustrated (I added a little maple syrup to mine) these cookies are slightly crisp on the edge and chewy in the center, and full of flavor with addition of freshly groun…
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)
Cook Like James · The method
Directions
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 and maple syrup 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, roll into large balls, then roll in granulated sugar, and place them 2 inches apart on a parchment-covered cookie sheet. 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.
Cook Like James
Peanut Butter Cookies with Freshly Ground Peanuts
Prep
Cook
Yield
These are exceptionally delicious peanut butter cookies. Based on a recipe from Cook's Illustrated (I added a little maple syrup to mine) these cookies are slightly crisp on the edge and chewy in the center, and full of flavor with addition of freshly groun…
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)
Directions
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 and maple syrup 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, roll into large balls, then roll in granulated sugar, and place them 2 inches apart on a parchment-covered cookie sheet. 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.
