Even though we're roasting away here in Southern California, I still have fall back-to-school in my heart. And although now it seems that most schools have on-campus hot lunch programs, I have great affinity for the packed lunch tradition. I feel a couple of cookies should be standard with each lunch box.
On impulse the other day I snagged a bag of peanut butter chips at the grocery store. It is just ridiculous how much I love them. I initially considered adding the chips to a standard chocolate chip cookie recipe in replacement of the chocolate chips, but then I thought, what if I could take a peanut butter cookie and really, to steal an Ina Garten phrase, 'turn up the volume': enhancing a classic peanut butter cookie dough recipe with peanut butter chips and chopped salted roasted peanuts. As soon as I started thinking about it, I could not wait to get in the kitchen.
The result is a lot of peanut buttery goodness punctuated by sweet creamy chips and salty roasted peanuts. I just really love them.
The cookie recipe is based on Ina Garten's recipe from the cookbook, Barefoot Contessa Parties.
triple peanut butter cookies
1/2 pound unsalted butter at room temperature
1 1/2 cups light brown sugar, packed
3/4 cup granulated sugar
2 extra-large eggs at room temperature
2 teaspoons vanilla extract
1 cup good smooth peanut butter
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 10 oz. bag peanut butter chips
1/2 cup roasted salted peanuts, roughly chopped
1) Preheat the oven to 350 F.
2) In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until light and fluffy.
3) Add the eggs, one at a time. Add the vanilla and peanut butter and mix. Sift together the flour, baking powder, and salt and add it to the batter, mixing only until combined. Fold in the peanut butter chips and the rough-chopped peanuts. (I'm pretty committed to this "rough-chop" idea on this recipe. The idea is that you want the peanuts to be big enough to really get the crunchy bite.)
4) Refrigerate the dough for about 30 minutes. Meanwhile, line your baking sheets with parchment paper.
5) Dop the dough on to the baking sheet with a rounded tablespoon or a 1 3/4-inch ice cream scoop (my preference). You should be able to get 12 cookies per sheet, as these cookies do not spread too much. Once one sheet is filled, put the dough back into the fridge.
6) Get your hands a little bit damp and press down on the cookies just slightly to flatten them out a bit. Then, use the tines of a fork to press into the dough for the classic peanut butter cookie crosshatch.
7) If you prefer your peanut butter cookies on the soft side, bake for 17 minutes exactly. Like them a little more crispy? 19 minutes should do it. Either way, take great care to not over bake. Remove from the oven and let the cookies sit for a couple of minutes in the pan. Then, transfer to a wire rack to cool completely.
