Peanut Butter Cookies

scuba2011

I am a lurker and daily BU reader but am not always great at remembering where I see things! Does anyone have a peanut butter cookie recipe that you could recommend? I would love to make some tomorrow but past recipes I have used have been hit or miss so I am looking to try a new one! TIA!

moreace01

I really liked the Dorie Greenspan recipe from her Baking book: http://cookingluck.blogspot.com/2009/12/dorie-greenspans-peanut-butter-cookies_07.html

They were both chewy and crispy - if that makes sense.

darby0422

These might not be what you're looking for, but they are so yummy and worth the time it takes to make them.  I have also made half the dough, not filled them & added chocolate chips to make it a little different (and easier).

Bouchon Bakery's Nutter Butter Cookies

For the cookie dough:

2 cups all purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1.5 teaspoons vanilla extract
1/3 cup coarsely chopped peanuts
2.5 cups quick-cooking oats

For the filling:
1/4 pound (1 stick) butter, at room temperature
1/2 cup creamy peanut butter
1- 2/3 cups confectioners' sugar

For cookie dough: Preheat oven to 350 degrees. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.

At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well. Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes, before lifting them off with a spatula. Transfer to a rack to cool completely before filling.

For filling: using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.

To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.

Yield: 24 large cookies.

moreace01

darby0422:

These might not be what you're looking for, but they are so yummy and worth the time it takes to make them.  I have also made half the dough, not filled them & added chocolate chips to make it a little different (and easier).

Bouchon Bakery's Nutter Butter Cookies

For the cookie dough:

2 cups all purpose flour
2 teaspoons baking powder
4 teaspoons baking soda
1 pound (4 sticks) butter, at room temperature
2/3 cup creamy peanut butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1.5 teaspoons vanilla extract
1/3 cup coarsely chopped peanuts
2.5 cups quick-cooking oats

For the filling:
1/4 pound (1 stick) butter, at room temperature
1/2 cup creamy peanut butter
1- 2/3 cups confectioners' sugar

For cookie dough: Preheat oven to 350 degrees. In a bowl, mix together the flour, baking powder and baking soda; set aside. Using a mixer with a paddle attachment, cream together the butter and peanut butter. Add sugars and beat at medium speed for 4 minutes, scraping down bowl twice.

At low speed, add eggs and vanilla. Add flour mixture and beat at low speed until well mixed, frequently scraping down bowl. Add peanuts and oats, and mix well. Using an ice cream scoop 2 inches in diameter, place balls of dough on parchment lined baking sheets at least three inches apart. Bake until cookies have spread and turned very light golden brown, about 10 minutes. Remove from oven and set aside to cool and firm up, 5 to 10 minutes, before lifting them off with a spatula. Transfer to a rack to cool completely before filling.

For filling: using an electric mixer, cream together the butter, peanut butter and confectioners' sugar until very smooth.

To assemble cookies, spread a thin layer (about 1/8 inch) on underside of a cookie. Sandwich with another cookie. Repeat.

Yield: 24 large cookies.

OMG these sound amazing! Are they in the Bouchon book?

 

darby0422

I don't think so.  I don't have the book, but was looking for this recipe & his TKO's (Oreos) and checked at Barnes & Noble before scouring google looking for them.  I don't remember seeing them in there (of course there's just as much of a chance that I was being to cheap to buy the book that day).  The TKO's are super good also!

jack&sam04

Chewy Peanut Butter Cookies (Sweet Melissa's Bakery)

Please excuse the pictures...it was one of my first blog posts .  But they are awesome!!