Sunday, July 20, 2008

Peanut Butter Crisscrosses

I love peanut butter! So, what could be better than these peanut buttery cookies? These were very easy to make. They came out crisp on the outside and nice and chewy on the inside, just like I like them! Craving satisfied!
Peanut Butter Crisscrosses
Source: Baking: From My Home to Yours by: Dorie Greenspan

2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Pinch of freshly grated nutmeg
2 sticks unsalted butter, at room temperature
1 cup peanut butter -- crunchy or smooth (not natural)
1 cup (packed) light brown sugar
3/4 cup sugar
2 large eggs
1 1/2 cups chopped salted peanuts
About 1/2 cup sugar, for rolling

Position racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, baking soda, baking powder, salt & nutmeg.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for a minute or two, until smooth & 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 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 1/2 cup 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 the 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.

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