It's peanut butter cookie time
When I look back on my cookie-eating career—that is, my entire life—there's a huge lapse that I can't ignore any longer. I can count on only one hand the number of good peanut butter cookies I've had. The sad truth is that most "peanut butter cookies" are just sugar cookies or shortbread with a hint of peanut.Getting that peanut buttery goodness to shine through the flour, butter, and eggs in cookie dough is actually pretty hard.
. Using only sugar, eggs and peanut butter, these cookies are super rich and packed with flavor. I like them, but they're so dense that I can only eat one. And I don't make cookies to only eat one.PB cookie with intense peanut flavorafter you eat it. It also needed to be crispy golden brown on the outside and chewy and moist on the inside, which almost goes without saying.
Most important ingredient: the peanut butter. After sampling all kinds, colors, textures, and brands, I found that all-natural—without added fat, sugar, or salt—was the best choice. Specifically, Smucker's Natural Creamy Peanut Butter. Every brand is different—some are sweeter and some are saltier—and that means that your cookies will turn out different every time you change brands.
Then it was all about getting the texture right. With a full 16 oz. jar of peanut butter, it was difficult to get that crispy exterior. Until I thought outside the cookie box. In bread baking,. Steam is a much better conductor of heat and allows the surface of the dough to heat more quickly than in a dry oven. This same principal held true for the cookie.
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