Peanut Butter Cookies

Name: Peanut Butter Cookies
Yield: Yield: 60 cookies, approximately 2¼ inches (5.6 cm) in diameter
Ingredients: 6 ounces (170 g) currants or raisins; 2 ounces (55 g) sweet dark chocolate, finely chopped; 8 ounces (225 g) unsalted butter, at room temperature; 4 ounces (115 g) toasted peanuts, coarsely chopped; 9 ounces (255 g) chunky peanut butter; 2 eggs; 6 ounces (170 g) light brown sugar; 8 ounces (225 g) granulated sugar; ½ teaspoon (3 g) salt; 4 teaspoons (16 g) baking powder; 13 ounces (370 g) bread flour; 2 teaspoons (10 ml) vanilla extract

Preparation info

Yield:
60
cookies, approximately 2¼ inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

These cookies are always a big hit with kids. Instead of currants or raisins, try adding dates chopped to the same size. For something really special, dip the baked and cooled cookies halfway into melted dark coating chocolate.

Ingredients

8 ounces (225 g) unsalted butter, at room temperature
8 ounces (225

Dessert
Vegetarian
Cookies

Method

Using the paddle attachment, cream the butter, granulated sugar, brown sugar, and peanut butter until fluffy. Add the eggs and vanilla.
Sift together the bread flour, baking powder, and salt. Add to the butter mixture along with the chocolate, peanuts, and currants or raisins, mixing at low speed only until the ingredients are combined. Chill the dough until fi