Grandpa’s Peanut Butter Cookies
The treats and desserts of my childhood were predominantly store-bought and packaged. Boxed cake and cans of frosting, Chips Ahoy, frozen pie crusts, and oh so many Jiffy mixes. There were two very memorable exceptions — the chocolate fudge my mom would make to accompany a huge roasting pan full of popcorn for Walt Disney T.V. nights, and her peanut butter cookies.
I remember the cookies well. Crispy all the way through without being dry, and total melt-in-your-mouth with a deep peanut butter flavor. Considering the time period, I’m guessing there was some Crisco in there (along with a lot of sugar), but I very much prefer chewy over crispy, so haven’t worried about figuring that part out. I know that my mom only ever bought Jif (although I couldn’t tell you if that was because of availability at our tiny neighborhood store or because she believed in the virtue of being a choosy mother), so I figured the flavor should be easy to replicate.
Wrong. This has been one of the most challenging recipes for me to get to where I want it. (The other is a nice, thick, cakey, slightly sweet and lightly toothy Santa Fe cornbread. Yes, I’d love your recipe if you have one!)
I thought I had this cookie recipe down, and then tried it again and it completely failed. (Mom’s fudge did that to her, too, oddly enough.) Tests have run the gamut — too dry, not enough peanut flavor, too dense, not enough structure, not sweet enough, too sugary. I don’t want to think just how many jars of peanut butter I’ve gone through.
By what feels like a complete fluke, I finally have it. MY dose of nostalgia. But softened, very much like memories. I think Mom would approve.
These are some of the items I find especially helpful for this bake. (These are affiliate links.)
Nielsen-Massey Pure Vanilla Extract
Saebye #40 Portion Scoop
USA Half Sheet Pan, set of 2
SMARTAKE Unbleached Parchment Sheets
Grandpa’s Peanut Butter Cookies
makes apx. 64 cookies 2-3/4”
INGREDIENTS
2 + 1/4 cups good all-purpose flour
1 teaspoon table salt
1 teaspoon baking soda
1 cup butter, softened
1 cup dark brown sugar
1/2 cup sugar
1 + 1/2 cups creamy peanut butter
1 tablespoon good quality vanilla
2 eggs
3/4 cup salted roasted peanuts, roughly chopped
Sugar for rolling
INSTRUCTIONS
In a medium-large bowl, whisk together the flour, salt and baking soda. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy.
Add the peanut butter and mix until fully incorporated. Scrape the bowl, then add the eggs and vanilla and mix on medium for 1 minute.
Gradually add the flour mixture, mixing on low until combined, scraping the bowl and paddle as needed.
With the mixer on low, pour in the peanuts and mix just until evenly dispersed. Give a final stir or two with a rubber spatula.
Cover the dough and chill for 30-45 minutes.
Preheat the oven to 375° with the rack set to center. Line two baking sheets with parchment.
The dough will be VERY soft and fluffy — you’ll need to handle it gently. Roll the dough into 1-1/2 inch balls (I use a #40 scoop), roll the balls in sugar and place on the baking sheet, spacing at least 2 inches apart (do not crowd). Lightly press crisscrosses into the balls with the tines of a fork.
Bake until just barely beginning to brown around the edges, approximately 8-10 minutes.
Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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