![]() Whisk ¾ cup (93 g) all-purpose flour, ¾ tsp. Transfer brown butter with solids to a medium bowl chill, stirring every 5 minutes, until cooled and beginning to solidify, about 15 minutes. unsalted butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 4–6 minutes. Toast ½ cup (71 g) roasted, salted peanuts on a rimmed baking sheet until browned and fragrant, 6–8 minutes. To bake them, we borrowed a bread-baking technique: Placing a pan of water in the oven creates a burst of steam, giving these peanut butter cookies a glazy, crispy, golden-brown crust, while maintaining their soft, delicate centers. To finish, use a fork for a classic crisscross pattern or grab a cookie stamp or kitchen mallet for a different design. Letting the cookie dough rest ensures the flour is fully hydrated, resulting in crisper edges and chewier middles. We prefer natural peanut butter here, so you can dial in the sugar and salt amounts precisely, and smooth peanut butter over crunchy to better control the cookies’ fat and moisture levels. Meanwhile, brown the butter, which will enhance the cookies’ nuttiness. ![]() Start by roasting the peanuts to wake up their flavor (yes, you’re roasting store-bought roasted peanuts). Ours has a crunchy-chewy texture and a deep peanut-buttery flavor that’s not too sweet. But, with a few tweaks, this already great cookie can be truly exceptional. Many versions call for a minimalist approach (like Epicurious’s 3-Ingredient Peanut Butter Cookies). You don’t need much to make a classic peanut butter cookie recipe.
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