Folks are often surprised to hear this, but for most of my life I’ve hated peanut butter. “What about peanut butter and jelly sandwiches?” they ask, “Didn’t you eat those as a kid? Or Reese’s Peanut Butter Cups? You have to like those.” No and nope, I always respond. My mother couldn’t even get me to eat peanuts.
Then one day (I think it was January 6th, 2007 at approximately 3:54PM… kidding) I decided I liked peanut butter cookies. I tried them on a whim, but from then on a whole world of peanutty goodness opened up to me. From chocolate dipped vanilla ice cream sprinkled with chopped peanuts to ye ole stand by: peanut butter and jelly sandwiches. Look ma! I like peanuts.
The chewy peanut butter cookie recipe featured in this post is from “The Sweet Melissa Baking Book,” and though they are incredibly easy to make and may seem un-blog-worthy as a result, this is precisely why I wanted to share them. I showcased a relatively more complicated Hazelnut Raspberry Cake in my last post; now it’s time for some down-home, no-fuss, compulsively munchable cookies. I don’t know about you, but one of these is just the sort of thing I need on sleepy weekday mornings, served with a tall mug of strong coffee…. or stashed in my bag for the train ride into the city. My husband loved them, though he did say a dip in melted chocolate would make them even more satisfying. Ah, a man after my own heart. 
But enough about me. I know there is one bit of information you’re all waiting for: the names of the 5 lucky people who won a copy of “The Sweet Melissa Baking Book!” Without further ado, they are: #59 Tatiana, #72 Lari, #93 Julie, #121 Olivia, #175 Tammy. I’ll email the winners tomorrow to confirm. Many thanks to everyone who participated in the book giveaway, and to the random number picker, which relieved me of the burden of picking the winners. Whew.
The Sweet Melissa Baking Book, by Melissa Murphy, is a book that lives up to its subtitle: it really is filled with recipes that are bound to become everyone’s favorite treats. From ‘Raised Waffles with Warm Brown Sugar Bananas’ in the “Dessert for Breakfast” section, to ‘Pumpkin Bread Pudding with Caramel-Rum Raisin Sauce’ in the “Sunday’s Supper’s Grand Finale” chapter, the goodies in this book are tempting and satisfying. The ‘Hazelnut Raspberry Cake’ was one of the best desserts I have ever tasted, while the ‘Chewy Peanut Butter Cookies’ were just the thing to eat with a glass of cold milk. Of all the recipes I tried, the only one I did not like was the ‘Whole Orange-Poppy Seed Cake’, which had a bitter aftertaste, but I’ve heard that others have enjoyed this recipe so perhaps it’s simply my taste buds that were the problem. There are only eight color photographs in the book, but recipes are written in such a clear, approachable manner that I dare say you don’t need the photos to create even the most mouth-watering results. Murphy prefaces each recipe with a short story, which adds a warm, friendly feel to her instructions. I especially appreciated that she outlines how to store her cookies, muffins, cakes and other treats so that they will last as long as possible. She also includes helpful sections on how to frost multi layered cakes, toast nuts, and even make preserves from scratch. Chapters include: Dessert for Breakfast, After-School Snack, It’s Somebody’s Birthday!, What Will We Do With All This Fruit?, Sunday Supper’s Grand Finale, and Favorite Gifts. Overall this is a great book for bakers (and candy makers) of every skill level. If you’re looking for a baking book that will add oomph to your collection, this is definitely one to try. I’d recommend you make the ‘Bee Stings’ first, which are yeasted buns sprinkled with sliced almonds, drizzled with a honey caramel glaze and filled with vanilla bean pastry cream. Yum!
Chewy Peanut Butter Cookies
Reprinted with permission from The Sweet Melissa Baking Book, by Melissa Murphy.
Ingredients: Makes 2 dozen cookies
- 1/2 cup smooth peanut butter (I used organic)
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Position the rack in the top and bottom third of your oven. Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper or aluminum foil.
In the bowl of an electric mixer fitted with the paddle attachment, cream the peanut butter with the butter and sugars until light and fluffy, 3 to 4 minutes. Beat in the egg.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the peanut butter mixture and mix until combined. Be sure to scrape down the sides of the bowl so that everything is combined evenly.
Scoop dough by the rounded tablespoonful and roll into balls. Place the balls about 2 inches apart on the prepared cookie sheets, and press down slightly. Using a fork dipped in flour, press down on the cookies first one way and then the other to form an “X” pattern, creating the cross hatch effect. (The cookies should now measure approximately 2 inches in diameter.) Bake for 10 minutes, or until the edges are lightly golden. Overbaking will cause these chewy cookies to become crunchy, so try to avoid it.
The cookies will keep in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen wrapped in plastic wrap and aluminum foil for up to 1 month. Do not unwrap before defrosting.
