With old man winter wreaking havok on much of the US over the past few weeks, I have taken that time to do more baking. If you've read some of the posts from last winter, you'll know that of all the cookbooks Alton Brown has I'm Just Here for More Food (aka the baking one) is my favorite. There's more to IJHFMF than sweet baked goods but by and large that's what the cookbook covers... and covers well.
This time, in the many tabbed pages of the book, I opted to try the peanut butter cookies. Upfront I will admit that peanut butter has never been one of my favorites. Whether that's a pb&j sandwich or cookies... ok, I do like the peanut butter and chocolate combo... but that's it.
Attempting the cookies were more for my mom who loves peanut butter. In the past I've made peanut butter cookies from recipes on jars and even adapting AB's Chewies to include peanut butter and chips. I never got those quite right. The texture was crumbly. And not enough peanut butter taste, mom complained.
When I looked at AB's application in IJHFMR and saw the whopping 20 3/4 ounces of peanut butter I knew if these weren't peanut buttery enough for her, no cookie in the world would be.
I replaced the small amount of table sugar with Splenda and used creamy peanut butter instead of the chunky AB recommends. The rest of the ingredients are basic, flour, brown sugar, eggs, leavening, salt, vanilla extract. But they combine to make a luscious treat.
I used a medium sized disher to produce about 2.5 inch cookies. This application makes a lot of cookies! They filled up two cookie jars.
If you're in the market for a peanut buttery cookie, give this one a try. It does use a lot of peanut butter but even this non-peanut butter lover ended up enjoying this cookies. That came as a shock to my mom, who thought she was getting the cookies all to herself. She, by the way, commented they had enough peanut butter flavor to satisfy her. And requests they be made into peanut butter blossoms (the kind with the Hershey's kiss in the center).
Oh yeah, I can support that modification.
I replaced the small amount of table sugar with Splenda and used creamy peanut butter instead of the chunky AB recommends. The rest of the ingredients are basic, flour, brown sugar, eggs, leavening, salt, vanilla extract. But they combine to make a luscious treat.
I used a medium sized disher to produce about 2.5 inch cookies. This application makes a lot of cookies! They filled up two cookie jars.
If you're in the market for a peanut buttery cookie, give this one a try. It does use a lot of peanut butter but even this non-peanut butter lover ended up enjoying this cookies. That came as a shock to my mom, who thought she was getting the cookies all to herself. She, by the way, commented they had enough peanut butter flavor to satisfy her. And requests they be made into peanut butter blossoms (the kind with the Hershey's kiss in the center).
Oh yeah, I can support that modification.
2 comments:
I tried modifying The Chewy with peanut as well, with no success. These peanut butter cookies are very good, though. Even better if you use AB's peanut butter! :)
Whenever I bake peanut butter cookies I always use more peanut butter than called for, I like them to be really soft and have the great taste of the peanut butter explode in your mouth.
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