salted peanut butter cookies

by Jacquie on December 17, 2010

I have two new cookie recipes to share with you; however, they are also in M’s Christmas box and since he hasn’t gotten it yet, I don’t want to spoil the surprise. Don’t worry the surprise isn’t spoiled now either, he knows if I send something, I’ll include cookies.

I made these nutty peanut butter cookies along with the oatmeal coconut cookie sandwiches in his first box and while they’re different than what you think of as a peanut butter cookie, they’re soft, chewy and moist with a slight crunch from the chopped nuts.

Nutty Peanut Butter Cookies

adapted from Baked: New Frontiers in Baking

1 cup (2 sticks) unsalted butter, softened

1 cup granulated cane sugar

1 cup brown sugar

2 eggs

1 tablespoons vanilla extract

1 cup creamy peanut butter

2 cups unbleached all-purpose flour

2 teaspoons baking soda

6 oz unsalted peanuts, chopped

sea salt for sprinkling

Directions

1. In a stand mixer with a paddle attachment (on your hand mixer or with a whisk), cream together the butter and the sugar until it’s lighter in color and fluffy, about 3-5 minutes.

2. Add the eggs one at a time scraping down the bowl in between additions and making sure one is fully incorporated before the other.

3. Add the vanilla and the peanut butter.

4. On a piece of parchment paper, sift together the flour and baking soda. Fold the ends up to the middle and use as a funnel to add the flour mixture to the butter/sugar mixture until it’s just combined. Fold in the chopped peanuts.

5. Place your bowl of dough into the refrigerator for about 3 hours. Preheat your oven to 375. If your baking sheets are not non-stick, line them with parchment.

6. When the dough is ready, spoon rounded tablespoons onto your baking sheet. Press down slightly to resemble a coin and sprinkle with sea salt.

7. Bake for 10-12 minutes, rotating the baking sheets halfway though, or until the edges hold their shape. Cool for 5 minutes before moving to a cooling rack.

NOTE: If you use a convection oven, you do not need to rotate the baking sheets as the air is constantly moving; however, you will have to adjust your baking time.

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a way to a man’s heart…

by Jacquie on December 13, 2010

If you know me personally, you know my chocolate chip cookies. They’re like my calling card; however, 6 year ago, M gave chocolate up for lent and hasn’t eaten it since. I know, I know, weird, especially for a choco-holic like me, but it’s expanded my cookie repitoire and creativity and for that I am grateful.

A twist on a traditional oatmeal raisin cookie, these replace raisins with coconut and add rum to the flavorings. With a creamy center of dulce de leche, these sandwiches are stable enough for transportation that when I saw him again (hint hint), these were requested by name. That’s how I know they’re a winner ;)

Oatmeal Coconut Cookies with Dulce de Leche

(makes about 2 dozen sandwiches)

8 oz (2 sticks) unsalted butter, softened to room temperature

1 cup granulated cane sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1 tablespoon rum

2 cups unbleached, all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon sea salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

2.5 cups rolled oats

1- 1.5 cups of coconut, depending on how much you like coconut

1 jar of store bought (or 8 oz of homemade) dulce de leche

Directions

1. Preheat the oven to 350.

2. In the bowl of a stand mixer, cream the butter, granulated sugar and brown sugar with a paddle attachment until light and fluffy, about 5 minutes. If you don’t have a stand mixer, don’t fret! Just use a hand mixer or a whisk and be ready for a nice arm workout ;)

3. When it’s fluffy, add the eggs one at a time, scraping down the bowl after each addition. Creaming allows the sugar to cut through the butter and create air pockets for the egg to get into to create a stable mixture. These two steps are very important for any cookie recipe.

4. Add the vanilla extract and rum.

5. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and oats together. On the lowest speed of the mixer, add the flour mixture to the butter/egg mixture just until incorporated. Don’t overmix or you will start to activate the gluten from the flour which will produce a tough cookie.

6. Fold in your coconut at the very end before dropping rounded tablespoons of dough onto your cookie sheets about 1-2 inches apart.

7. Bake for 10-12 minutes or until the edges are golden brown and hold they’re shape when touched. The centers may look a little underbaked, but as you cool them on the cookie sheet for 5 minutes, they’ll set up enough. Move to a cooling rack to cool completely while baking off the rest of the dough.

8. When the cookies are cooled completely, spread a thin layer of dulce de leche, about 2 teaspoons, on half of the cookies and top with another creating a sandwich.

9. Enjoy up to a week in an airtight container… if they last that long :)

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