Today I have another fabulous recipe from my favorite cookie cookbook* for you. We will start off with the bakery’s base cookie dough, which in my opinion is the best peanut butter cookie recipe I’ve come across. One that you will use over and over again. And to it we we’ll add chopped salted peanuts and chocolate chips. And we’ll put a Dove chocolate candy right in the middle!
* Milk & Cookies: 89 Heirloom recipes from New York’s Milk & Cookies Bakery. I purchased my copy from Amazon.
Peanut Butter Base Dough, makes about 2 dozen cookies
Peanut Butter Cookie Dough
- 1 1/2 cups (6 oz) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups (12 oz) unsalted butter, at room temperature
- 1 cup (7 oz) light brown sugar, firmly packed
- 1 cup (8oz) smooth peanut butter
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
Add To It:
- 1 cup roasted, salted peanuts, roughly chopped
- 2 cups (12 oz.) chocolate chips
- 1 bag Dove Miniatures
Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
Put the butter in the bowl of a standing electric mixer fitted with the paddle attachment. Begin beating on low speed. Add the brown sugar, increase the speed to medium, and beat for about 4 mins, 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.
With the motor running, gradually add the flour mixture, beating just to blend. Add the peanuts and chocolate chips, beating (or folding) just to blend. Do not overwork the dough, you want to be certain that all the ingredients are just blended together.
Cover the dough tightly in plastic wrap. Refrigerate for at least 1 hour, or until firm.
When ready to bake, preheat the oven to 325 degrees.
Line two baking sheets with nonstick silicone baking mats or parchment paper. Set aside.
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 1 1/2 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 are making peanut butter cookies with no chips or Dove, here is where you can create the traditional crisscross pattern on top of the cookies by pressing the surface using the tines of a fork.) Using your thumb, make an indentation in the center and place chocolate chunk (Dove Miniatures in this case) in the indentation.
When all of the cookies are formed, place in the oven and bake for about 8 minutes, or until golden brown around the edges.
Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.
Store, airtight, at room temperature for up to a week. They also freeze beautifully.