I am finally the proud owner of Baking: From My Home to Yours by Dorie Greenspan. I took advantage of the fact that it has recently been a “bargain book” on Amazon and could definitely not pass up such a great deal. There are tons of recipes in the book that I want to try but as soon as I saw these cookies I knew they would be the first thing I would make. I have been wanting peanut butter cookies lately, and boy, did these deliver! I brought half of them over to our new neighbors, and I have been unable to resist the rest practically every time I walk past them. Everyone seems to have their own favorite peanut butter and I’m sure these cookies would be great with any kind (not all-natural though, Dorie emphasizes). I used reduced fat creamy Jif and also omitted the peanuts, and they are perfect! These were so great, I can’t wait to try my next recipe from the book!
Peanut Butter Crisscrosses
2 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
pinch of grated nutmeg
2 sticks (8 oz.) unsalted butter, at room temperature
1 cup peanut butter (crunchy or smooth)
1 cup packed light brown sugar
¾ cup sugar
2 large eggs
1 ½ cups chopped salted peanuts
about ½ cup sugar, for rolling
Position the racks to divide the oven into thirds and preheat the oven to 350°. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, baking soda, baking powder, salt and nutmeg.
Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the eggs one at a time, beating for 1 minute after each addition. Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chopped peanuts. You’ll have a soft, pliable (mushable, actually) dough.
Pour the ½ cup of sugar into a small bowl. Working with a level tablespoonful of dough for each cookie, roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheets, leaving 2 inches between them. Dip the tines of a fork in sugar and press the tines against each ball first in one direction and then in a perpendicular direction – you should have a flattened round of dough with crisscross indentations.
Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.
Repeat with the remaining dough, making sure to cool the baking sheets between batches.
Source: adapted from Baking: From My Home to Yours by Dorie Greenspan