This is not your ordinary peanut butter cookie. It is, in our humble opinion, the only peanut butter cookie. Our cookie is neither too dry and crumbly, nor too moist and characterless; rather, it is the perfect balance of crispy and chewy. But the burst of old-school peanut butter flavor and huge milk chocolate chunks is what really puts this cookie in its own league. It is the type of cookie you will have to hide or lock down if you want it to remain in your cookie jar for more than a few hours.
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and mix until just incorporated.
Using a spatula or
Drop the dough by rounded
Sprinkle the tops of the cookies with granulated sugar and
Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
The cookies can be stored, in an airtight container, for up to 3 days.
© 2008 All rights reserved. Published by Abrams Books.