|While America's Test Kitchen preferred using Jif in their cookies, next time I'd go with my Woodstock Farms Organic PB.|
I have recently become addicted to watching America's Test Kitchen episodes online on their website (I caved and bought the annual membership). If you haven't seen this show and enjoy cooking, well, first slap yourself for not knowing about this show, and then immediately go to their website and enjoy. This is their version of the perfect peanut butter cookie and except for one tiny little thing, I'd agree.
|See if you can spot the remanents of my "test subject" cookie.|
|So good. I wish I was 5 again so I could eat 8 of these and not have them affect my hips at all.|
|I tried a flat version of these cookies as well. These browned a bit more, and had a slightly more caramel-y taste. I'd say if you like doughy, go traditional, but if you like a deeper flavor, try to flatten these cookies out.|
Note: I opted for the smooth peanut butter over chunky, as is stated in the original recipe, because I knew from the beginning I'd be using these cookies in sandwich form, and felt too much nuttiness would create a structural problem. The toasted chopped peanuts you add bring enough of that peanut flavor, in my opinion. Just use good peanut butter!
2 1/2 cups unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 sticks butter, salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup smooth peanut butter (Woodstock Farms Organic is good)
2 large eggs
2 tsp vanilla extract
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs
Jar of good jam (will depend on how much jam you'd like as to how much to use)
Adjust oven rack to low center position and heat oven to 350 degrees. Sift flour, baking soda and powder, and salt together.
In large bowl beat butter until creamy. Add sugars. Beat in peanut butter, then eggs, then vanilla. Toss dry ingredients into wet and stir gently. Add ground peanuts, stir until just incorporated.
To make smaller sandwich cookies, take a little less than a tablespoon of dough and roll into a ball. Continue with the rest of the dough, placing each ball on a cookie sheet about two inches apart from one another. Pour cold water into a small bowl and grab a fork. Dip fork in water and press the tines into the dough ball, flattening it. Dip fork again and press into cookie at a 90 degree angle from the first impression, creating the traditional pb cookie crosshatch.
Bake until the cookies are puffy and slightly browned around the edges. The middles should NOT be browned. About 10 minutes. These will not looked completely baked, but trust me. Cool on tray for about 4 minutes, then transfer to cooling rack.
Once the cookies have completely cooled, spread selected jam onto the bottom of one cookie and take another and press bottoms together. If you'd like more PB flavor, spread a thin layer of peanut butter on 2nd cookie bottom.