Or, When Things Don’t Quite Turn Out.

That’s right, I share with you my failures as well! Well, some of them. The photogenic ones.

The original source for this recipe was BakingBlonde‘s lovely post on the topic. I mean, look at those pictures? Who wouldn’t want to make these cookies?? I don’t even like peanut butter, and I still thought they looked awesome, so I gave it a shot (plenty of other people like them, and it’s always a struggle to find recipes that aren’t dry as bones).

In the beginning, all looked well:

Beautiful raw cookie dough

Beautiful raw cookie dough

(They’re sprinkled with powdered sugar because this dough just <b> drank</b> up the powdered sugar I’d rolled them in, and I wanted my crackly crust.)

It wasn’t until I checked on them near the end of baking time that disaster struck. Instead of lovely, high cookies with deep crinkles, I had this:

Flat, flat, flat cookies

Flat, flat, flat cookies

Well, the crinkles are there, but they were oh so very flat. Extremely flat. Still tasty, if PB cookies are your thing – they were moist and delicious, and held up at my in-laws’ house for over a week (I don’t know how they do it). And I bet they’d be really great with some chocolate ganache sandwiched between two of them. But still, not what I was going for.

This recipe made a lot of dough, so I’d rolled and frozen the other 3/4ths of it. I decided to give them a second chance. Cut off the rolls, dropped the pieces into powdered sugar, and popped into the oven. This time, they came out higher, but drier (the dough had obviously done what PB cookie dough likes to do and hidden away all of the moisture while it was resting in the freezer). Still nothing like BB’s lovely pictures.

Ah, well, the search continues. Anyone have a PB cookie recipe they’d love to find at their local coffee shop?

The Recipe:

From BakingBlonde‘s grandmother, among other sources

Peanut Butter Crinkle Cookies
1 cup butter
1 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs (room temperature)
2 tsps vanilla extract
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup powdered sugar (or more as needed for rolling)

Preheat oven to 350.
Line baking sheets with parchement paper.
Place powdered sugar in shallow bowl.
In a large mixing bowl, cream together the butter and peanut butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the eggs and vanilla.
In a large bowl wisk together the flour, baking powder, baking soda and salt. Gently add to creamed mixture and mix until almost combined.
Chill dough for 10-20 minutes.
Roll tablespoonfuls of dough into balls. Genlty roll the dough balls into powdered sugar and place dough balls on parchment lined baking sheets. Carefully press down on each ball with a glass to flatten tops slightly.
Bake for 10-12 minutes in the preheated oven, or until top is crinkley and edges are set. Cook on sheet for 10 minutes and transfer to baking rack to finish cooling.

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