Peanut Butter Cookies

Name: Peanut Butter Cookies
Yield: Makes 15 to 20 cookies
Ingredients: 170 g butter, at room temperature [12 tablespoons (1 1/2 sticks)]; 300 g sugar (1 1/2 cups); 100 g glucose (1/4 cup); 260 g Skippy peanut butter (1 cup); 2 eggs; 0.5 g vanilla extract (1/8 teaspoon); 225 g flour (1 1/3 cups); 2 g baking powder (1/2 teaspoon); 1 g baking soda (1/8 teaspoon); 9 g kosher salt (2 1/4 teaspoons); 1/2 recipe Peanut Brittle (page 169)

December 14, 2011

This cookie dough is much softer than that of all the other cookie recipes in this book. Fear not: although there is a different ratio of butter to peanut butter to glucose, because peanut butter behaves differently than regular butter in baking recipes, this will yield the same crunchy-on-the-outside, fudgy-in-the-center Milk Bar cookie, I promise. Make sure your brittle is ground down to the size of short-grain rice or the consistency and texture of your cookie will be off.

Recipe notes

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