Posts Tagged ‘peanut butter cookies’

by Caitlin Saniga

Brown butter peanut butter cookies with coarse salt

Browning the butter and adding coarse sea salt are two steps that kick these traditional peanut butter cookies up a couple of notches.


Read Full Post »

by Caitlin Saniga

Snacks on snacks: These nontraditional chocolate chip cookies are sweet, salty and spicy.

  • 1 1/4 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon ground cinnamon
  • Pinch of chile powder
  • 1/4 teaspoon salt
  • 5 strips bacon (1/3 pound)
  • 4 tablespoons unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet chocolate chips

Sage, you can stand on your hind legs and whine, but you're not getting a cookie.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes per side. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in all but 2 tablespoons each of the chocolate chips and bacon.

Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (The cookies won’t spread in the oven.); press the reserved bacon and chocolate chips on top. Bake until golden, 10 to 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

Makes a dozen big cookies. (These cookies are best when they’re straight out of the oven, duh, and they keep for up to 3 days.)

Recipe adapted from: Food Network Magazine

Photos: Caitlin Saniga and Eddie Paik

Read Full Post »