Dorie Greenspan's Peanut Butter Change-Ups 54.000

Deb Lindsey for The Washington Post

Everyday Dorie Oct 28, 2016

By tweaking the shape of the classic peanut butter cookie, Dorie Greenspan creates crisp edges and a soft, caky center -- plus “inexplicably” more flavor, she says in her new book.

She advises using a peanut butter that doesn’t separate, recommending Skippy brand.

Make Ahead: The dough can be portioned into mounds and frozen for up to 2 months. The baked cookies can be stored at room temperature in an airtight container for up to 5 days.


Servings:
54 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 54 cookies

Ingredients
  • 2 cups (272 grams) flour
  • 1/4 teaspoon baking powder
  • 1/8 to 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 cups (384 grams) smooth or chunky peanut butter, at room temperature (see headnote)
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature, cut into chunks
  • 3/4 teaspoon fine sea salt
  • 1 cup (200 grams) granulated sugar, plus more for sprinkling
  • 2/3 cup (134 grams) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (146 grams), lightly salted peanuts, finely chopped

Directions

Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Whisk together the flour, baking powder and nutmeg (to taste) in a medium bowl.

Combine the peanut butter, unsalted butter and salt in the bowl of a stand mixer or handheld mixer; beat on medium speed for about 3 minutes, until very smooth. Stop to scrape down the bowl.

Add the granulated and light brown sugars; beat on medium speed for 2 minutes, until they are well incorporated. Beat in the eggs one at a time for 1 minute each on medium speed. Stop to scrape down the bowl.

Add the flour mixture all at once; pulse a few times to start blending in those dry ingredients, then beat on medium-low speed until well incorporated. Add the chopped peanuts and beat on low speed, just until evenly distributed. Stop the motor; use a spatula to give the dough a few turns, making sure no trace of flour is left.

Use a medium cookie scoop (about 1 1/2 tablespoons, a #40 disher) to transfer level scoops of dough to the baking sheets, spacing the dough mounds 1 1/2 inches apart. Sprinkle the tops of the mounds with granulated sugar.

Bake (upper and lower racks) for 10 minutes, then rotate the pans top to bottom and front to back; bake for 7 to 9 minutes, until the edges are set but the cookies feel squeezable. Transfer the baking sheets to wire racks to cool for 2 minutes, then transfer the cookies directly to the racks to cool completely.

Repeat to use the remaining dough, making sure the baking sheets are cool before reusing.

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Recipe Source

Adapted from “Dorie’s Cookies,” by Dorie Greenspan (Rux Martin/Houghton Mifflin Harcourt, 2016). CORRECTION: An earlier version of this recipe gave an incorrect amount in grams for the flour. It is 272, not 384.

Tested by Becky Krystal.

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