The Milk & Cookies Bakery recipe is peanut butter perfection. The cookies are not so dry that they crumble when you pick them up nor so moist that they stick to the roof of your mouth, like their main ingredient. We use natural style peanut butter without added sugar so the cookies have a true peanut taste. After much experimentation, we now have the flawless combination of texture and flavor.
- 1-1/2 cups (6 ounces) all-purpose flour
- 1/3 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1-1/2 cups (12 ounces) unsalted butter, at room temperature
- 1 cup (7 ounces) light brown sugar, firmly packed
- 1 cup (8 ounces) smooth peanut butter
- 2 largeeggs, at room temperature
- 1 teaspoon pure vanilla extract
1 Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
2 Put the butter in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed. Add the brown sugar, increase the speed to medium, and beat for about 4 minutes, or until light and creamy. Add the peanut butter and beat to incorporate; then, beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Beat in the vanilla.
3 With the motor running, gradually add the flour mixture, beating just to blend. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
4 Lightly flour a clean, flat work surface. Scrape the dough onto the floured surface. Lightly flour your hands and finish mixing the dough by using a gentle kneading motion, working until the dough is just blended. Do not overwork the dough, you want to be certain that all of the ingredients are just blended together.
5 Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour, or until firm.
6 When ready to bake, preheat the oven to 325ºF.
7 Line two baking sheets with nonstick silicone baking mats or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
8 Remove the dough from the refrigerator and unwrap. Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1½ inches in diameter. Place the balls, about 2 inches apart, on the prepared baking sheets. Using your palm, gently flatten the top of each cookie slightly. If you wish to create the traditional crisscross pattern on top of the cookies, press the surface using the tines of a fork.
9 When all of the cookies are formed, place in the oven and bake for about 8 minutes, or until golden brown around the edges.
10 Remove from the oven and, using a metal spatula,transfer the cookies to wire racks to cool. Store, airtight, at room temperature.
Note: Dough can be stored, airtight, in the refrigerator for up to a week or in the freezer up to a month.
BUY THIS BOOK
Excerpted from Milk & Cookies by Tina Casaceli. Copyright 2011 by Chronicle Books. Photography by Antonis Achilleos. Excerpted with permission by Chronicle Books. All rights reserved.