2 tablespoons of granulated sugar for crosshatch pattern
kosher salt, sprinkle
Takes ,
serves 46.
Instructions
Place cast-iron skillet onto the bottom rack of the oven and preheat to 350°F.
Sift dry ingredients together in a small bowl. Cream butter and sugars together until light and fluffy using a hand mixer. Add peanut butter, eggs, vanilla extract and cream, and mix until well combined. Add dry ingredients and mix again until well combined. Gently stir in chopped peanuts.
Take about a tablespoon of dough into the palm of your hand and roll into a ball. Drop onto parchment-lined baking sheet. Dip fork into granulated sugar and press into dough, repeating to make crosshatch pattern.
Pour one cup of boiling water into the skillet in the oven and then add baking sheet of cookies, baking until cookies puff-up and are slightly browned around the edges, approximately 12 to 15 minutes.
Cool cookies on baking sheet until set, about 3 minutes. Transfer to wire rack to cool completely.
Old-Fashioned Peanut Butter Cookies
Ingredients
2½ cups of all-purpose flour
½ teaspoon of salt
½ teaspoon of baking soda
½ teaspoon of baking powder
1 cup of butter, room temperature
1 cup of granulated sugar
1 cup of packed, light brown sugar
1 cup of smooth peanut butter, organic
2 large eggs, room temperature
1 teaspoon of pure vanilla extract
2 tablespoons of 35% cream
1 cup of roasted salted peanuts, rough chopped
2 tablespoons of granulated sugar for crosshatch pattern
kosher salt, sprinkle
Directions
Place cast-iron skillet onto the bottom rack of the oven and preheat to 350°F.
Sift dry ingredients together in a small bowl. Cream butter and sugars together until light and fluffy using a hand mixer. Add peanut butter, eggs, vanilla extract and cream, and mix until well combined. Add dry ingredients and mix again until well combined. Gently stir in chopped peanuts.
Take about a tablespoon of dough into the palm of your hand and roll into a ball. Drop onto parchment-lined baking sheet. Dip fork into granulated sugar and press into dough, repeating to make crosshatch pattern.
Pour one cup of boiling water into the skillet in the oven and then add baking sheet of cookies, baking until cookies puff-up and are slightly browned around the edges, approximately 12 to 15 minutes.
Cool cookies on baking sheet until set, about 3 minutes. Transfer to wire rack to cool completely.
Old-Fashioned Peanut Butter Cookies
Loading...
Made with chopped salted peanuts and a splash of cream, these classic favourites are soft in the middle and crunchy on the outside.
A classic cottage country favourite, one bite is all it takes to fall in love with our OLD-FASHIONED PEANUT BUTTER COOKIES!
Having a collection of much-loved, never-fail, can’t-have-just-one cookie recipes is a great idea. I’m hoping these OLD-FASHIONED PEANUT BUTTER COOKIES get added to your collection, they really are wonderful.
OK, back to these nutty beauties. Let’s make our OLD-FASHIONED PEANUT BUTTER COOKIES:
Some recipes are really specific about the type of peanut butter to use, whether it be creamy or crunchy. Since this recipe includes chopped peanuts, I always use creamy. Of course, you get to decide. One reader wrote in saying she only uses organic peanut butter. We’re thinking doing so gives her cookies a more natural, authentic peanut flavour. Certainly worth experimenting, right?
The addition of rough-chopped, salted peanuts to this recipe happened by accident but, we’re super happy it did. Chopped nuts adds a wonderful texture to the cookies, it also gives them a lovely rustic look. Purchase nuts that are already roasted – raw peanuts just don’t cut it.
The distinctive crosshatch pattern on the top of peanut butter cookies first appeared in a recipe published in The Schenectady Gazette in 1932. I adopted the sugar-dipped crosshatch as a way of stopping the dough from sticking to the tines of the fork when creating the pattern. You can also dip the fork in warm water for a less-sugary approach.
Adding a cup of water into the oven while the cookies bake helps produce soft cookies. Since the recipe produces such a high yield (46 cookies!) why not conduct a test – bake one sheet of cookies with the water present, and another with the oven dry. See which result you like better.
Let’s remember to enjoy these and other nut-based cookies responsibly – make sure you check with friends and family about allergies before you serve.
Rich in texture and flavour, these OLD-FASHIONED PEANUT BUTTER COOKIES offer deliciousness with every bite!
2 tablespoons of granulated sugar for crosshatch pattern
kosher salt, sprinkle
Directions
Place cast-iron skillet onto the bottom rack of the oven and preheat to 350°F.
Sift dry ingredients together in a small bowl. Cream butter and sugars together until light and fluffy using a hand mixer. Add peanut butter, eggs, vanilla extract and cream, and mix until well combined. Add dry ingredients and mix again until well combined. Gently stir in chopped peanuts.
Take about a tablespoon of dough into the palm of your hand and roll into a ball. Drop onto parchment-lined baking sheet. Dip fork into granulated sugar and press into dough, repeating to make crosshatch pattern.
Pour one cup of boiling water into the skillet in the oven and then add baking sheet of cookies, baking until cookies puff-up and are slightly browned around the edges, approximately 12 to 15 minutes.
Cool cookies on baking sheet until set, about 3 minutes. Transfer to wire rack to cool completely.
Loading...
