Day 2 Holiday: I Heart Bravetart Honey Roasted Peanut Butter Cookie
Dratz! I missed National Cookie Day yesterday! I spent my time not baking cookies, but going thru my posts to find which cookie post was the most popular one on 3Jamigos. I am so going to have to figure out how to use Google analytics efficiently. So after a time consuming search of all my posts, I found the cookie post with the most hits.
So without further adieu because I really do need to start baking-
drum roll please, I present…
Honey Roasted Peanut Butter Cookies!
It wasn’t even close.
The recipe is from the book Bravetart by Stella Parks (Serious Eats). An absolutely wonderful book that pays homage to classic American desserts. Stella manages to reinvent and update many iconic desserts while staying true to the essence of the original treat. This is her take on the classic peanut butter cookie, it is delicious. The book is chock full of fun stuff-the history behind the recipes and fun facts like the Girl Scouts, leveraging National Cookie Day, outsourced their “casual bake sale” into a legitimate vehicle for world domination”…gosh I love that description. Oh and Ah-mazing recipes too.
Of course, I made the trek up to the City when Stella and Irving Lin were at Omnivore Books. Both were engaging, friendly and more than happy to recount their funny baking stories and pearls of wisdom to all of us.
Me and Stellio down by the bookstore!
For Day 2 of the 12 Days of Cookies, I give you the most popular cookie post on 3Jamigos. Here is the original post, which contains tips for making them, Honey Roasted Peanut Butter Cookie from Bravetart.
Enjoy!
Honey Roasted Peanut Butter Cookies from BraveTart
Ingredients
Dry Stuff (Flour Mixture)
- 1 cup AP flour 4.5 ounces USE Gold Medal flour
- 1-1/4 cups honey roasted peanuts 6 ounces
Next Step: Butters + Leavening Agents
- 1-1/4 cups creamy peanut butter 10 ounces
- 1 stick unsalted butter 4 ounces,soft rt cool (65 degrees use an instant thermometer)
- 1.5 cups granulated sugar 10 ounces
- 3/4 tsp kosher salt or half that amount if using regular table salt
- 3/4 tsp baking soda
- 1/2 tsp baking powder
Wet Stuff
- 2 tsp vanilla extract
- 1 large egg straight from fridge, well beaten
- 3 Tbsp milk 1.5 ounces
Instructions
- Adjust oven rack to middle position. Preheat oven to 350 degrees
- Sift flour into bowl of a food processor (scoop and sweep method if not using a scale)
- Add peanuts and pulse until fine (approximately 1 minute) almost like flour
- Combine peanut butter, butter, sugar, salt, baking soda, baking powder and vanilla* in bowl of a stand mixer fitted with paddle attachment. I'm lazy, I add the vanilla to the milk and add it later.
- Mix on low speed to moisten then increase to medium and beat until soft and light ab out 3 minutes
- With mixer running add the egg in 2 additions, mixing untile ach is incorporated
- Reduce speed to low and add peanut flour, followed by milk, mixing to form a very soft dough
- Divide into 34-2 T (1.125 ounce) portions
- Arrange on parchment lined baking sheet, 2 inches apart
- Bake until the edges are firm and just beginning to brown but cookies are still puffy and steamy in the middle about 16 minutes
- Cool on baking sheet until cookie is set about 10 minutes
- Store in airtight container for up to 1 week at room temperature.