Peanut Butter Cookies
I love a peanut butter cookie, but with this recipe, I confess that I particularly enjoy the raw dough! Recipe inspired by Cook's Illustrated's recipe but adapted for safe consumption :)
INGREDIENTS:
- 2.5 cups heat treated flour, such as this one
- 1.5 teaspoons of salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup salted peanuts, pulsed to grounds in food processor
- 2 sticks unsalted butter, softened
- 1 cup light brown sugar
- 1 cup white sugar
- 1 cup crunch peanut butter
- 2 large eggs (pasteurized if planning to snack on the dough)
DIRECTIONS:
- Preheat oven to 350F
- Line baking sheets with parchment paper
- Combine flour, salt, baking powder, and baking soda.
- In a stand mixer with the paddle attachment, combine butter and sugars and beat until fluffy.
- To the butter mixture, add peanut butter and mix. Then, mix in eggs one at a time.
- With the mixer on slow speed, gradually add the flour mixture and then the ground peanuts.
- Using an oiled tablespoon, scoop the dough onto the baking sheet. To create the cookie's signature crosshatch, gently press the fork into the dough in 2 directions.
- Prepare as many dough balls as you wish to consume, and store the rest of the dough in the freezer for up to 2 months.
- Bake cookies for 7-10 minutes until the edges are golden.
- Serve immediately, or store in an air-tight container for up to 3 days.
